Pastry Wrapped Fudgy Brownie Cups
Indulge in the ultimate dessert fusion with these Pastry Wrapped Fudgy Brownie Cups, a decadent treat that combines buttery, flaky pastry with rich, gooey brownies. Perfectly portioned and baked in a muffin tin, these handheld desserts are as visually stunning as they are delicious. The homemade pastry dough envelops a luscious chocolate brownie filling, delivering a delightful contrast of crisp edges and a fudgy, melt-in-your-mouth center. A quick brush of egg wash creates a golden, bakery-style finish that's irresistibly tempting. Ideal for parties, potlucks, or a special sweet treat, these brownie cups are easy to serve and taste amazing warm, at room temperature, or paired with a scoop of vanilla ice cream. Whether you're a chocolate lover or a pastry enthusiast, these indulgent brownie cups will become your new favorite dessert!
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Ingredients
- 250 grams All-purpose flour
- 170 grams Unsalted butter, cold and diced
- 50 grams Granulated sugar
- 3 tablespoons Cold water
- 150 grams Semi-sweet chocolate chips
- 110 grams Unsalted butter for brownies
- 200 grams Granulated sugar for brownies
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 90 grams All-purpose flour for brownies
- 2 tablespoons Unsweetened cocoa powder
- 0.25 teaspoons Salt
- 1 portion Egg wash (1 egg beaten with 1 tablespoon of water)
Directions
Step 1
Prepare the pastry dough: In a large mixing bowl, combine 250 grams of flour and 50 grams of sugar. Add 170 grams of cold, diced butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Step 2
Gradually add 3 tablespoons of cold water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 3
Preheat the oven to 180°C (350°F) and lightly grease a standard 12-cup muffin tin.
Step 4
Prepare the brownie batter: In a microwave-safe bowl, melt 150 grams of chocolate chips and 110 grams of butter in 20-second intervals, stirring between each, until smooth. Let the mixture cool slightly.
Step 5
Whisk 200 grams of sugar into the chocolate mixture, followed by 2 eggs and 1 teaspoon of vanilla extract, mixing until smooth.
Step 6
Fold in 90 grams of flour, 2 tablespoons of cocoa powder, and 0.25 teaspoons of salt until just combined. Set aside.
Step 7
Roll out the chilled pastry dough on a lightly floured surface to about 3mm thickness. Cut out 12 circles slightly larger than the muffin cups and press each circle into the prepared tin, ensuring the pastry covers the sides.
Step 8
Fill each pastry shell with approximately 2 tablespoons of brownie batter, leaving a little room as it will rise.
Step 9
Brush the edges of the pastry with egg wash.
Step 10
Bake in the preheated oven for 18-20 minutes, or until the pastry is golden brown and the brownie filling is set but fudgy in the center.
Step 11
Allow the brownie cups to cool in the tin for 10 minutes before carefully removing them and transferring to a wire rack to cool completely.
Step 12
Serve warm or at room temperature, optionally dusted with powdered sugar or served with a scoop of ice cream.
Nutrition Facts
| Serving size | (1233.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5180.9 |
| Total Fat 286.3g | 0% |
| Saturated Fat 174.9g | 0% |
| Cholesterol 1161.5mg | 0% |
| Sodium 841.3mg | 0% |
| Total Carbohydrate 620.8g | 0% |
| Dietary Fiber 23.2g | 0% |
| Total Sugars 332.3g | |
| Protein 68.9g | 0% |
| Vitamin D 192.7IU | 0% |
| Calcium 205.8mg | 0% |
| Iron 23.2mg | 0% |
| Potassium 791.6mg | 0% |
Source of Calories