Pastry Wrapped Fudgy Brownie Cups Recipes

WW 1 PT. CHOCOLATE BROWNIE CUPS

Steps:

• Preheat oven to 350 degrees.
• Thoroughly mist two 12 cup nonstick mini-muffin tins with cooking spray or use paper liners.
• Mix the applesauce, vanilla, eggwhites, and sugar until well combined in a large mixing bowl.
• Add the flour, baking powder, cocoa, espresso powder and salt.
• Stir until just combined and smooth.
• Using half the batter, fill each m uffin cup until just barely full.
• Sprinkle half of the chips evenly over the top.
• Bake 10-12 minutes.
• Transfer the pans to a rack to cool for 5 minutes.
• Using a knife, gently remove the bronwies from the muffin tins.
• Let cool another 10 minutes.
• Repeat with the 2nd half of the batter and remaining chips.

CHOCOLATE PASTRY CUPS

Steps:

• Cook pastry cups according to package directions. Remove from pan and let cool.
• When cooled, remove circular "tops" with a fork and save. Remove enough "top" so that 3/4 of the cup is hollow.
• Spoon chocolate pudding into the cup just until it's level with the rim.
• Place in fridge loosely covered until serving.
• Serve with a scoop of whipped topping on top.
• **This is just as good prepared with lowfat/fat free products.
• **For a fruit cup, mix 1 block cream cheese, with 1/2 cup whipped topping and powdered sugar to taste. Place two tablespoons mixture into cup, then top with sliced fresh fruit of your choice. Melt 1/4 cup of your favorite jam and drizzle entire cup with melted jam.
• **For the chef only: since you made them, you get to eat the best part -- the "tops"! Use them to scoop up the extra pudding!

BRIE CHERRY PASTRY CUPS

Steps:

• Unfold puff pastry; cut into 36 squares.
• Gently press squares onto the bottoms of 36 miniature muffin cups coated with cooking spray.
• Bake at 375 degrees for 10 minutes.
• Using the end of a wooden spoon handle, make a 1/2-inch deep indentation in the center of each.
• Bake 6-8 minutes longer or until golden brown.
• With spoon handle, press squares down again.
• Spoon a rounded 1/2 teaspoonful of preserves into each cup.
• Top with cheese; sprinkle with nuts and chives.
• Bake for 3-5 minutes or until cheese is melted.

CHOCOLATE TRUFFLE BROWNIE CUPS

Steps:

• Cooking Aids: mini muffin baking pan, mini muffin cups, medium scoop (cookie drop size or tablespoon).
• Preheat oven to 350 degrees and prepare mini muffin pan with paper liners.
• Stir brownie mix, water, oil and eggs until well blended.
• Fill muffin cups 3/4 full with batter, use the medium scoop for less mess.
• Bake 20 to 22 minutes or until tooth pick comes out clean.
• Cool completely before glazing.
• Glaze: Heat whipping cream in small saucepan over low heat just until hot but not boiling; remove from heat.
• Stir in chocolate until melted.
• Let stand about 15 minutes.
• Spoon mixture over brownie and add sprinkles.

ICE CREAM BROWNIE CUPS

Steps:

• Preheat oven according to package instructions. Prepare brownies and bake in a lightly greased muffin tin. Bake for 20-25 minute, or until a toothpick inserted comes out with crumbs.
• While the brownies cook, make the sauce - bring cream to a simmer over medium heat. Pour over the chocolate and wait one minute. Add butter and vanilla and whisk until smooth, set aside.
• While brownies are still warm, take a second muffin tin, grease the bottom of the pan, and lightly press into the soft brownies. Carefully remove and then carefully remove brownie.
• OR.
• While brownies are still warm, lightly grease a shot glass and press a cup into each brownie. Carefully remove and then carefully remove brownie.
• Scoop ice cream into cups. Top with chocolate sauce and sprinkles.
• TIP: I found the muffin tin crushed the brownies because of how much surface area the tin displaced vs. a shot glass, and as such the shot glass yielded a much better cup.

MRS. FIELD'S CHEESECAKE BROWNIE CUPS

Steps:

• For cream cheese filling, mix all ingredients together, blend well and set aside.
• For brownies, mix all ingredients together until smooth.
• Reserve 1/2 cup of brownie batter for topping cream cheese mixture.
• Line 12 muffin cups with paper cupcake liners.
• Fill cups 1/2 full, then spoon cream cheese mixture on top of the brownie batter until the cup is 3/4 full.
• Top with a scant teaspoon of brownie batter.
• Place in a preheated 350° oven for 20 to 25 minutes until done.