Chocolate Chip Fudgie Cup with @EqualCanada

On Saturday we went out to pick up our groceries and were on a mission to find a Yellow canister of Equal to make these tasty Chocolate Chip Fudgie Cups from their Facebook recipe finder.

You can see the full post of our mission on Canadian Coupon Mom and see our photo's on Google +.

Now on to the tasty recipe. These are made of two parts; bottom is cookie and the top is brownie. Enjoy!

Chocolate Chip Fudgie Cups

Ingredients:

Chocolate Chip Dough:

1/3 cup stick butter, softened
1 egg
1 teaspoon vanilla
1/3 cup Equal Spoonful or Granulated*
1/3 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini semi-sweet chocolate chips

Fudge Nut Filling:

1 cup Equal® Spoonful or Granulated**
3/4 cup all-purpose flour
6 tablespoons unsweetened cocoa
1/3 cup chopped nuts
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened applesauce
6 tablespoons stick butter, softened
2 eggs
1 teaspoon vanilla

*May substitute 8 packets Equal sweetener
**May substitute 24 packets Equal sweetener

Directions:

Chocolate Chip Dough:

Beat butter with electric mixer until fluffy.
Beat in egg and vanilla until blended.
Mix in Equal* and brown sugar until combined.
In a small bowl combine flour, baking soda, and salt. Mix into butter mixture.
Stir in chocolate chips.
Form dough into circle about 1/2-inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.

Fudge Nut Filling:

Combine Equal**, flour, cocoa, nuts, baking powder and salt.
Beat applesauce, butter, eggs and vanilla until blended.
Stir in combined flour mixture until well blended.

Remove Chocolate Chip Dough from freezer.
Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans.
Fill each with Fudge Nut Filling to top of cup.

Bake in preheated 350° F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean. Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.
Store in airtight containers at room temperature.

These turned out really good. Very moist and tasty even though we ran into a chocolate chip dilemma and ended up substituting chocolate chip with mint chocolate chip. I would love to try them with just regular chocolate chips. We will make these again for sure. They got 2 thumbs up from everyone in the family!

This recipe is being submitted to Foodie February, find more recipes that are part of Foodie February on Talking Momcents.

~*Jennifer

~*Disclaimer: This post was written by Marvelous Mommy Meals, this is not a sponsored post but I found this recipe while doing a post on Canadian Coupon Mom. All opinions are honest and my own.*~