Brookie Cups bring together the best of both worlds in one irresistible handheld treat. These magical little desserts feature a chewy cookie exterior hugging a fudgy brownie center.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 Brookie Cups
Category:Dessert
Method:Baking
Cuisine:American
Ingredients
Scale
120 g melted butter
150 g brown sugar
1 large egg
1 tsp vanilla extract
160 g all-purpose flour
1/2 tsp baking soda
Pinch of salt
100 g dark chocolate, melted
60 g butter, melted
100 g granulated sugar
1 large egg
60 g all-purpose flour
25 g unsweetened cocoa powder
80 g chocolate chips
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a muffin pan.
Mix the melted butter and brown sugar until smooth.
Add the egg and vanilla extract, then mix until combined.
Add the flour, baking soda, and salt. Mix just until a thick cookie dough forms.
In a separate bowl, combine the melted dark chocolate, melted butter, granulated sugar, and egg.
Fold in the flour and cocoa powder until a thick, fudgy brownie batter forms.
Press portions of the cookie dough into the muffin cups, creating a small cavity in the center.
Fill each cavity with brownie batter and sprinkle with chocolate chips.
Bake for about 18–22 minutes, until the cookie edges are golden and the brownie centers are set but still fudgy.
Let the Brookie Cups cool slightly before removing them from the pan and serving warm.
Notes
Do not overmix the cookie dough once you add the flour to avoid tough cookies.
When creating the cavity for the brownie batter, press gently but firmly to ensure the cookie dough adheres to the sides.
Always let the melted dark chocolate cool slightly before mixing with the egg to prevent scrambling.
Do not overbake; remove when edges are golden but centers still look slightly soft.
Do not use cold eggs, which can cause the melted butter to seize.