Posted by Mia | Posted in Finger Food, Picnic-Desserts | Posted on 02-07-2012
The next time you’re planning a picnic, wow them with a decadent, rich dessert. These single serving miniature pies are filled with a sinfully delicious chocolate brownie mix, bake inside an almond sugar cookie “crust”.
This recipe is easy as pie, even for beginning cooks.
Part 1: Almond Cookie Crust
1 cup sweetened butter
1 cup white granulated sugar
1 teaspoon milk
2 teaspoons almond extract
2 3/4 cups of all purpose flour
3/4 teaspoon baking powder
¼ teaspoon of salt
Leave the butter out for about 1 hour to soften it. Cream the butter, sugar and egg together with a mixer or by hand with a whisk.
Add the milk and almond extract. Blend them together.
Sift the flour, baking powder and salt together. Add the dry mixture about 1 cup at a time to the wet mixture, blending to incorporate it.
Roll the dough ball into the shape of a ball and flatten it roughly into a disc shape. Wrap it in plastic wrap and refrigerate it for 90 minutes.
Time-Saving Tip: If you don’t feel like making almond cookie batter you can use a ready-made sugar cookie dough tube from the supermarket dairy case.
Part 2: Brownie Batter
¾ cup butter
1-1/4 cups white granulated sugar
1 teaspoon vanilla
2/3 cups cocoa powder
¾ cups flour
1/2 teaspoon baking powder
½ teaspoon salt
¾ cups semi-sweet chocolate chips
Cream the butter, sugar, eggs and vanilla together in a mixer or with a whisk until they have a creamy consistency.
Sift the cocoa powder, flour, baking powder and salt together. Add the dry mixture to the wet mixture and blend to incorporate.
Mix in the chocolate chips and blend to incorporate. This will make the brownie more “fudgie” and richer.
Tip: if you prefer, you can use a boxed brownie mix. Prepare it just as the box directs.
Part 3: Putting Them Together
Preheat the oven to 350 degrees.
Lay some waxed paper sheets on the counter. Also place a bowl or sifter with about ½ cup of flour in it on the counter.
Take the cookie dough out of the refrigerator. Break off a piece about the size of a golf ball and roll it.
Sprinkle some flour on the waxed paper. Place the small dough ball on a piece of waxed paper and roll it around to get some flour on it.
Lay another piece of waxed paper over it. Roll it with a rolling pin to make a flat disc of crust about 1/8 inch thick.
Peel back the top layer of waxed paper. Peel off the disc and place it into an ungreased muffin tin. Don’t stretch it; just spread it out to take the form of the muffin tin.
Mold the dough to make a thick little rim around the top edge of the muffin tin.
Repeat the process to make as many cookie crusts as you need.
Scoop brownie batter into each cookie crust so it comes almost to the top.
Place the muffin tin in the pre-heated oven and let them bake for 20 to 30 minutes, until the cookie crusts are browned and the brownie batter reaches an internal temperature of 165 degrees.
Baking Tip: If the cookie crusts are browning faster than the brownie batter is cooking, lay a sheet of foil over the top and finish baking. It’s very important the brownie batter reach 165 degrees for food safety reasons.
The rim of the cookie crust will bake up and surround the brownie batter, almost enclosing it.
Remove the brownie cookie pies from the oven and let them cool at room temperature for at least 1 hour. Place them in the refrigerator for another 30 minutes while they’re still in the muffin tin. If the brownies and cookies are too warm, they’ll break when you try to remove them from the muffin tin.
To remove brownies from the muffin tin, grasp the top of the cookie and twist. They’ll look like cute little pies from the side:
But inside, there’ll be that gooey, chocolatey brownie filling:
Place them on a plate, or in a food storage container to bring them on your picnic. Because they’re so compact they’re easy to pack in a picnic basket for traveling.
They are great when served with cold milk. Kids will go crazy for these little desserts, so they’re perfect for a birthday picnic. Chocolate lovers will appreciate the hint of almond flavoring in the cookie dough.
If you can get some vanilla ice cream, scoop some on top!