Raspberry Chocolate Brownie Cookie Cups

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.
Servings: 12 yield(s)
Prep Time: 40 mins
Cook Time: 16 mins
Total Time: 56 mins
Ingredients
    For the Raspberry Filling
  • 2 cups fresh or frozen raspberries (250 grams)
  • 6 tbsp granulated sugar (75 grams)
  • 1/2 tbsp lemon juice (7.5 ml)
  • 3 tbsp water, divided (45 ml)
  • 1 tbsp cornstarch (8 grams)
  • 1 tbsp orange or peach liqueur (optional) (15 ml)
  • For the Brownie Cookie Batter
  • 1 1/2 cups all-purpose flour (212 grams)
  • 3/4 cup cocoa powder (64 grams)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 tbsp unsalted butter, melted and cooled slightly (172 grams)
  • 1/3 cup granulated sugar (66 grams)
  • 1/3 cup packed brown sugar (66 grams)
  • 1/2 cup corn syrup (118 ml)
  • 1 tsp vanilla extract
  • 1 large egg white
  • 4 oz semi-sweet or bittersweet chocolate, finely chopped (115 grams)
Instructions
    For the Raspberry Filling
  1. 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.
  2. 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.
  3. In a small bowl, whisk together cornstarch and 1 tbsp (15 ml) water.
  4. 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.
  5. Transfer filling to a bowl. Cover and chill in the fridge until completely cool.
  6. For the Brownie Cups
  7. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
  8. In a liquid measuring cup, whisk together corn syrup, egg white and vanilla.
  9. In a large bowl, beat together butter and sugars on medium speed, until thoroughly combined and mixture looks fluffy, about 2 minutes.
  10. On low speed, add in corn syrup mixture and mix to combine.
  11. Stir in flour mixture and chopped chocolate until combined.
  12. 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.
  13. Preheat oven to 350 F/180 C. Grease and flour the cups of a 12 cup muffin tin.
  14. 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.
  15. 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.
  16. Fill each hole with a generous teaspoon of raspberry filling. The filling should fill the hole but not overflow.
  17. 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.
  18. Bake until tops of brownies look completely dry, about 14-16 minutes. Let cool completely in the tin.
  19. 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.