Brownie Cookie Cups with Dulce De Leche and Salted Chocolate Ganache

The ULTIMATE INDULGENCE! Brownie baked inside a cookie cup and then topped with dulce de leche and salted chocolate ganache.Serve with vanilla ice cream.

Where do I begin? Imagine a chocolate chip cookie, but a brownie instead of the chocolate chips and then spread some dulce de leche and THEN top with salted dark chocolate ganache. Have you started breathing yet? HOLD ON… you then serve with vanilla ice cream!! OK! Go ahead and take a deep breath.

Summer vacation is filled with tons of play dates or rather the 13 year olds call it hangouts!! On one of such a so called hangout for a bunch of Sophia’s friends, I wanted a knock your socks off  unique treat! And ta-da……

You start by making a chocolate chip cookie dough minus the chocolate chips. Chocolate chip cookie lovers can be classified into categories- crispy and chewy! This dough is a cross between the two! Soft yet sturdy enough to hold on to the brownie and toppings. Make dough, spoon and spread in the muffin pan. Chilling the dough for some time helps in not spreading too much while baking.

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The fudgy brownie filling is an easy one bowl method. The batter incorporates both chocolate and cocoa powder resulting in a thick fudgy brownie filled cookie cup.

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Among all the fantastic confections that Latin America has to offer, dulce de leche has to top the list! It is basically cooked milk and sugar for a looong time until it has reduced and caramelizes into a thick concoction that is almost the consistency of jam. It is delicious straight up with a spoon, topped over anything and everything sweet. Mine was from Trader Joe’s  and it is yummy!!

Finally, a simple salted chocolate ganache to seal the deal!

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Brownie Cookie Cups with Dulce De Leche and Salted Chocolate Ganache

Ingredients:

Cookie cups:

1/2 cup + 2 tablespoons all purpose flour

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature

1/2 cup dark brown sugar, packed

1 large egg yolk

1/2 teaspoon vanilla extract

Brownie

6 tablespoons all purpose flour

1/4 teaspoon salt

1/2 cup semi-sweet chocolate chips
2 tablepoons unsalted butter, room temperature

2 tablepoons vegetable oil

2 tablespoons water

2 tablepoons dutch process cocoa powder

1/2 cup sugar

1 large egg

1 teaspoon vanilla extract

Salted chocolate ganache

1/4 cup heavy cream

1/2 cup semi-sweet chocolate chips

1/4 teaspoon salt

1/2 teaspoon vanilla extract

other ingredients

1- 8 ounce can dulce de leche

Preperation:

To make Cookie cups,

Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with non-stick cooking spray and set aside.

Whisk flour and salt together in a small bowl and set aside.

Combine butter and brown sugar in a large bowl, beat with a hand held electric beater until light and fluffy, about 1 minute.

Beat in yolk and vanilla extract. Add flour mixture and beat until thoroughly combined.

Scoop about scant 1 tablespoon measure cookie dough in each cup.Use the back of a spoon to spread the cookie dough into cup shape, about 1/2 inch height around the sides.

Store muffin pan in the refrigerator, until you make the brownie batter.

To make brownie batter,

Whisk together flour and salt together in a small bowl and set aside.

Combine chocolate chips, butter, oil and water in a large bowl. Microwave for about 1 minute until completely melted, stir every 20 seconds.

Whisk in cocoa powder and then sugar. Whisk for about 30 seconds, until sugar begins to dissolve. Whisk in the egg and vanilla extract. Then followed by flour-salt mixture. Whisk until just combined.

Remove muffin pan from refrigerator, spoon about 1 tablespoon brownie batter in each cookie cup.

Bake for about 25 minutes, until a tooth pick inserted in the middle of the cookie cup comes almost clean. Place pan on a wire rack and cool completely.

To make salted chocolate ganache,

Heat heavy cream in a small microwavable bowl, until it starts to boil (about 30-45 seconds).

Pour hot cream over chocolate chips, stir until completely melted and stir in salt and vanilla extract.

To assemble cookie cups,

Spread 1-2 teaspoons dulce de leche on top of each brownie cookie cup and top with 1 teaspoon salted chocolate ganache.

Serve plain or with vanilla ice cream or whipped cream or both!

Makes 12 brownie cookie cups

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