This treat is a delightful fusion of rich chocolatey brownie and the vibrant sweetness of raspberries, all encased in delicate phyllo pastry cups.The buttery phyllo cups provide a crisp and light contrast to the dense and moist brownie filling. What's not too love about these Raspberry Brownie Phyllo Cups!
Phyllo dough is a paper-thin pastry dough that originated in the Mediterranean and Middle Eastern cuisines. The main ingredients in phyllo dough are flour, water, and a small amount of oil or vinegar. The dough is stretched and rolled to achieve its thin layers. Phyllo dough can be used to create both sweet and savory dishes. It is popular in the preparation of desserts like baklava, as well as in savory dishes such as spanakopita (spinach and feta pie) and various appetizers.When working with phyllo dough, it is common to layer multiple sheets with melted butter or oil in between. This layering technique results in a crispy and flaky texture when baked.
Prefer to Watch? Click Here: Raspberry Brownie Phyllo Cups
Raspberry Brownie Phyllo Cups
Total Time: 45 minutes | Servings: 12 pieces | Level: Easy |
Course: Dessert
Cuisine: Middle Eastern, American, Fusion
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Equipment:
Ingredients:
Raspberry Brownie Batter:
1/2 cup unsalted butter, melted (113 grams)
3/4 cup cocoa powder (75 grams)
1 teaspoon vanilla extract (4.2 grams)
1 cup packed light brown sugar (213 grams)
1 cup granulated sugar (200 grams)
1 tsp espresso powder (3.4 grams)
2 large eggs
1 cup all purpose flour (120 grams)
1 tsp salt (5.5 grams)
3/4 cup fresh or frozen raspberries *Frozen raspberries will release more moisture and yield for a cakier batter (95 grams)
Phyllo Cups:
1 package phyllo dough ( will only need about 1/2 of a pack!)
Amazon Fresh Members: Phyllo dough
Supporting Small Businesses :): Phyllo dough
1/2 cup of butter (113 grams)
Directions:
Preheat the oven to 350F.
Place a sheet of phyllo dough on parchment paper. Lightly brush with butter, then place another sheet on top. Repeat layering until you have 6 sheets stacked up.
Cut the dough into 4x4 inch squares and place in your greased muffin tins. Set the tray aside in the fridge while you prep your batter.
Whisk the melted butter and sugars together in a medium bowl.
Add your eggs and vanilla until well combined.
Sift in your flour, cocoa powder, salt, and espresso, fold until just combined. Lastly, gently fold in your berries.
With an ice cream scooper, scoop your batter in to each phyllo cup.
Bake your brownies for 18-20 minutes, until a toothpick runs clean when poked in to the center of the cups.
Let cool, dust with powder sugar and berries, and enjoy!
Thank you!
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