After trying out the Chocolate Chip Salted Caramel Cookie Cups last week, I wanted to see if I could come up with a different flavour combination. I have a few different flavours in mind, but the first one I wanted to try was a chocolate cookie cup, with some sort of filling. First I decided to try one with a mint filling.
Figuring out the flavour profile
I have a good chewy chocolate cookie recipe, so I used that as my base. Then I had to figure out how to do a mint filling. I wanted it to ooze like the salted caramel did in the other cookie cups. I found one mint icing recipe that used sweetened condensed milk and thought that by playing with the amount of icing sugar in the recipe, I could get the right consistency. I ended up putting together a filling that looked and tasted great before baking, but because this cookie batter was so soft, the filling ended up baking into the cookie! I had lots of filling so I added more through a hole I poked in the top.
After dinner we had a taste test. It was …. okay. The cookie part was fantastic! It ended up cooking up more like a fudgey brownie than a cookie, but we liked that. It reminded me of the two-bite brownie you can buy at the grocery store. While I love mint and chocolate as a combination, this one didn’t wow me and I thought the filling was too runny. I knew that I needed to tinker with the filling a bit more.
A different idea
I was going to try to adjust the mint filling but after thinking about it that night, I thought trying with the Raspberry filling that I have used in both my Peanut Butter and Jam Sandwich Cake and my Raspberry Chocolate Drip Cake might work better. I knew that this filling worked well with strong chocolate flavour. I was worried about the filling melting into the cookie, so I thickened it a bit more and tested in the middle of the brownie cookie cup.
The results … still okay. Flavour-wise I like this one much better, but the filling was now too thick and I wasn’t fond of the gelatinous texture.
I felt like I was on the right path this time, so I made a third batch. This time I used less cornstarch for a more caramel-like consistency. When I baked them I had the same problem with the filling baking into the cookie. Since I still had half of my filling left, I decided to go with it. I poked a hole in the centre of each cup and used a squeeze bottle to add more filling.
The verdict
These were by far the best! I actually liked the bottom where the raspberry and chocolate had melted and the extra filling gave a nice fresh burst of raspberry flavour. We all gobbled up this version.
After baking three iterations of these cookie cups, I have lots on hand! Thank goodness for freezers!
Raspberry Chocolate Brownie Cookie Cups
These raspberry chocolate brownie cups have a crisp outside and a dense, moist crumb on the inside with a delightful burst of raspberry filling! Half of the filling is baked into the cookie and then the other half is added after they are done baking. If you let the cookie cups cool completely in the pan, it will be easier to remove them. Eat them on their own or topped with a scoop of ice cream.
Ingredients
-
For the Raspberry Filling
- For the Brownie Cookie Batter
Instructions
-
For the Raspberry Filling
- Combine raspberries, sugar, lemon juice and 2 tbsp (30 ml) water in a medium saucepan. Heat over medium heat, stirring frequently, until raspberries have dissolved, about 5 minutes.
- Transfer mixture to a fine mesh strainer set over a bowl. Using a spoon, stir and press the mixture through the strainer to get as much of the juice into the bowl as possible. Discard the seeds.
- In a small bowl, whisk together cornstarch and 1 tbsp (15 ml) water.
- Rinse out saucepan and return strained raspberry mixture along with cornstarch mixture to the pan. Heat over medium heat, whisking constantly until mixture thickens, about 3-5 minutes. Stir in orange liqueur.
- Transfer filling to a bowl. Cover and chill in the fridge until completely cool. For the Brownie Cups
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
- In a liquid measuring cup, whisk together corn syrup, egg white and vanilla.
- In a large bowl, beat together butter and sugars on medium speed, until thoroughly combined and mixture looks fluffy, about 2 minutes.
- On low speed, add in corn syrup mixture and mix to combine.
- Stir in flour mixture and chopped chocolate until combined.
- Separate 1 cup (250 ml) of the batter for your brownie tops. Put both portions of batter in the fridge to chill for minimum 30 minutes.
- Preheat oven to 350 F/180 C. Grease and flour the cups of a 12 cup muffin tin.
- Remove the larger portion of your batter from the fridge and divide evenly between the 12 muffin cups. Press evenly into the bottom of each cup.
- Using fingers or the floured tip of a rolling pin, poke a 1 inch wide hole in the center of each cup. Don't poke all the way through to the pan.
- Fill each hole with a generous teaspoon of raspberry filling. The filling should fill the hole but not overflow.
- Remove small portion of dough from the fridge. Take a scant tablespoon of the mixture and form into a disk to fit on top of each cup. Press the sides gently to secure.
- Bake until tops of brownies look completely dry, about 14-16 minutes. Let cool completely in the tin.
- Before serving, poke a hole in the centre of the top of each brownie and pipe or scoop more filling into the hole. Then run a knife around the edge of each brownie cup and remove. Keep stored in a tin at room temperature.
