Pull-Apart Brookie Cups
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Pull-Apart Brookie Cups represent the ultimate dessert hybrid, combining two beloved classics into one irresistible handheld treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 brookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Pull-Apart Brookie Cups
- ½ cup (115 g) unsalted butter, melted
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (85 g) chocolate chips
- Brownie layer
- ½ cup (100 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- ⅓ cup (30 g) unsweetened cocoa powder
- ½ cup (65 g) all-purpose flour
- ¼ tsp salt
- ½ cup (85 g) chocolate chips
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
- For the cookie dough, combine melted butter, brown sugar, and granulated sugar.
- Mix in the egg and vanilla until smooth.
- Add flour, baking soda, and salt. Mix until a soft dough forms.
- Fold in the chocolate chips.
- For the brownie batter, combine melted butter and sugar, then mix in the egg and vanilla.
- Add cocoa powder, flour, and salt. Stir until thick and fudgy, then fold in the chocolate chips.
- Press portions of cookie dough into the muffin cups, creating a hollow center.
- Spoon brownie batter into each cookie-dough cup.
- Bake for about 18–22 minutes, until the cookie edges are golden and the brownie centers are set but still fudgy.
- Let them cool slightly before carefully removing them from the muffin tin.
- Arrange together on a wooden board and pull one apart to reveal the gooey cookie-brownie center.
Notes
- Do not overmix the cookie dough to avoid tough, rubbery texture.
- Avoid filling muffin cups too full to prevent overflow and misshapen edges.
- Do not overbake; centers should be set but still fudgy as they continue cooking while cooling.
- Ensure muffin tin is greased to prevent sticking and broken bottoms.
- Both doughs can be prepared up to 24 hours ahead and refrigerated separately.
- Salted butter can be substituted for unsalted; reduce added salt by half.
Nutrition
- Serving Size: 1 brookie cup
- Calories: approximately 280