These decadent Texas Brownie Cookies are the perfect blend of rich, fudgy brownie texture and silky chocolate ganache. The mini muffin-sized brownies are filled with a smooth ganache and topped with fresh raspberries for an irresistible treat. Whether you’re hosting a party or just indulging yourself, these cookies are sure to impress!
Ingredients
Brownie Bottom:
- 2 cups all-purpose flour
- 1/2 cup butter or margarine (unsalted)
- 2 cups granulated sugar
- 1/2 cup shortening
- 1 cup strong brewed coffee (this brings out the depth of chocolate flavor, but if you prefer, you can use water)
- 1/2 cup buttermilk (adds moisture and a slight tang)
- 1/4 cup dark unsweetened cocoa powder (for that rich, deep chocolate taste)
- 2 large eggs
- 1 tsp baking soda (for leavening and to help the texture rise)
- 1 tsp vanilla extract (enhances the flavor of the cocoa and sweetness)
Chocolate Ganache:
- 1 can of Fussell’s Thick Cream (clotted cream, for richness)
- 4 plain Aero chocolate bars (you can use any chocolate you like, but Aero gives a nice light texture)
Toppings (optional but highly recommended):
- Fresh raspberries (for a burst of tartness that balances the sweetness of the ganache)
- Powdered sugar (for dusting, if desired)
Directions
Brownie Bottom:
- Preheat oven and prep pan: Preheat your oven to 350°F (175°C). Grease your mini muffin pan thoroughly (you can also use muffin liners, but make sure they are greased to prevent sticking).
- Prepare dry ingredients: In a large mixing bowl, combine 2 cups of flour and 2 cups of granulated sugar. Set this bowl aside for now.
- Melt the wet ingredients: In a heavy saucepan, melt together the 1/2 cup butter, 1/2 cup shortening, 1 cup brewed coffee, and 1/4 cup dark cocoa powder over medium heat. Stir often to prevent the cocoa from burning. Once the mixture is boiling, remove from heat.
- Combine wet and dry: Carefully pour the boiling mixture over the flour and sugar in your mixing bowl. Stir well with a wooden spoon (or use an electric mixer at low speed if you prefer). The heat from the liquid will start to dissolve the sugar and help create the thick brownie batter.
- Add remaining ingredients: Once the wet and dry ingredients are combined, add the 1/2 cup buttermilk, 2 eggs, 1 tsp baking soda, and 1 tsp vanilla extract. Mix well until the batter is smooth and well-combined.
- Bake: Spoon the batter into the mini muffin cups, filling each about 3/4 of the way full. Bake in the preheated oven for 15-20 minutes. Use a toothpick or knife to check for doneness — it should come out mostly clean with just a few moist crumbs when inserted into the center.
- Indent the brownies: Once they are baked and cooled for a few minutes, use a measuring spoon or small spoon to gently press down the center of each brownie. This will create a little well to hold the ganache.
Chocolate Ganache:
- Melt the chocolate: Break the 4 Aero bars into pieces and place them in a microwave-safe bowl. Heat the chocolate in 20-second intervals, stirring in between, until it is fully melted and smooth.
- Combine with cream: In a separate bowl, mix the can of Fussell’s Thick Cream with the melted chocolate. Stir well to blend, ensuring the ganache is smooth and silky. The cream gives the ganache a rich, velvety texture.
Assemble the Cookies:
- Fill the wells: Once the brownie bases have cooled completely, spoon or pipe the chocolate ganache into the wells you created in each brownie. Fill them generously but avoid overfilling to prevent spillage.
- Top with raspberries: Gently place a fresh raspberry on top of the ganache in each cookie. The bright, tart raspberry will complement the rich sweetness of the ganache and add a pop of color.
- Optional garnish: If you like, lightly dust the tops of the cookies with powdered sugar for an extra touch of elegance and sweetness.
Benefits of Texas Brownie Cookies:
- Rich in Flavor: These cookies pack an incredible chocolate punch thanks to the combination of dark cocoa powder, strong brewed coffee, and a luscious chocolate ganache. The hint of vanilla and buttermilk make them irresistibly smooth and complex in flavor.
- Customizable: Want to make these a little lighter? You can replace the butter and shortening with healthier alternatives like coconut oil or even use a sugar substitute if you’re aiming for a lower-sugar treat. The ganache is also versatile—feel free to swap in different types of chocolate or add in flavorings like orange zest or sea salt.
- Party-Friendly: These cookies are easy to serve in bite-sized portions, making them perfect for parties, gatherings, or holiday events. They’re an excellent choice when you want to impress your guests with a homemade treat that feels a little indulgent.
- Fudgy and Moist: The combination of buttermilk and the dense brownie batter creates a moist, fudgy texture that stays fresh longer than traditional cookies. The addition of clotted cream in the ganache ensures that the filling remains rich without being too heavy.
Frequently Asked Questions (FAQ):
1. Can I make these brownies in a regular muffin pan or as cookies?
- While the mini muffin pan is ideal for bite-sized portions, you can certainly use a standard muffin pan. Just increase the baking time to about 25-30 minutes, depending on the size of your muffin cups. You could also spread the batter in a greased 9×13-inch baking pan and bake for about 25-30 minutes, cutting them into squares once cooled.
2. What is clotted cream, and can I substitute it?
- Clotted cream is a thick, rich cream that has a texture similar to a thick custard. It adds a unique creaminess to the ganache. If you can’t find clotted cream, heavy cream will work as a substitute, though the ganache may be a little lighter in texture. Some people also use double cream if available.
3. Can I make the ganache ahead of time?
- Yes! You can prepare the ganache in advance and store it in the fridge for up to a week. Just let it come to room temperature before filling the brownies, and it should be the perfect consistency.
4. How do I store leftover cookies?
- These cookies store well in an airtight container at room temperature for about 3-4 days. If you want to keep them fresh for longer, refrigerate them for up to a week. If you need to freeze them, store the cooled cookies (without ganache) in a freezer-safe container for up to 2 months. Let them thaw before adding the ganache.
5. Can I use a different type of chocolate?
- Absolutely! If you prefer a milk chocolate ganache, feel free to use milk chocolate bars instead of the Aero bars. Dark chocolate or even white chocolate could be interesting substitutions, depending on your personal preference.
Final Tips:
- Make it extra festive: These Texas Brownie Cookies are versatile enough to be dressed up for any season. For holidays like Christmas or Valentine’s Day, you can add a festive sprinkle of colored sugar or shaped sprinkles to match the occasion.
- Perfect for sharing: These are great for potlucks, bake sales, or as a homemade gift. Just package them in a cute box or cellophane bags, and you’ve got a delightful treat ready to share!
Enjoy these indulgent, Texas-sized brownie cookies filled with rich ganache and fresh raspberries. They’re sure to become a new favorite! 😄