This was related to the forum after going to a "Pampered Chef" party:
The dessert of the day was "brownie cups" filled with some kind of pastry cream. You could use whatever you wanted - mousse, lemon curd, etc., and top with one very nice berry. Bite size.
The crucial part was how they made the cups. Use one of those mini muffin pans - (non stick recommended). Must be mini, though.
Make up a brownie mix (no nuts) according to the box and put about one tablespoon of batter into each cup. (They used the smallest size of ice cream scoop.)
Bake until the toothpick-doneness test. Remove from oven. Immediately, use the thick, round handle of some kitchen implement (rolling pin?) etc. (or the bottom of a shot glass would work-grease lightly!) to make an impression in the still-warm, still-soft dough. Voila! Instant "Cup." They had an implement which was made especially for this part of the operation, of course, looked like a very small wooden barbell. Just experiment with finding what would fit in the cups before you bake.
When cool these were the consistency of a firm, soft cookie. Sturdy enough to pick up and eat with the filling and berry topper. They had a surprisingly good, fluffy cream cheese concoction to squeeze out of a "gun" (I'd use a pastry bag instead) and they passed out a copy of the recipe for this, but I don't have it at hand. Good enough to share, also, and I'll post it when I find it.
Susanna in So. Cal.
(7/17/01)
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