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Pull-Apart Brookie Cups

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Pull-Apart Brookie Cups represent the ultimate dessert hybrid that brings together the best of both worlds in one handheld treat. These decadent little cups feature a fudgy brownie base topped with chewy cookie dough, creating a textural paradise that satisfies every chocolate craving imaginable.

Ingredients

Scale
  • Brownie Layer
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ cup semi-sweet chocolate chips
  • Cookie Layer
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup chocolate chips
  • For Finishing
  • Extra chocolate chips
  • Flaky sea salt, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin pan.
  2. Make the brownie batter: Whisk the melted butter and sugar together. Add the eggs and vanilla and whisk until smooth. Stir in the cocoa powder, flour, and salt until just combined, then fold in the chocolate chips.
  3. Make the cookie dough: Beat the softened butter, brown sugar, and granulated sugar until creamy. Mix in the egg and vanilla. Add the flour, baking soda, and salt, mixing until a soft dough forms. Fold in the chocolate chips.
  4. Assemble: Place a small portion of brownie batter into each muffin cup. Add a portion of cookie dough on top, gently pressing it down. Add another small spoonful of brownie batter if needed to create the signature brookie layers.
  5. Sprinkle the tops with extra chocolate chips.
  6. Bake for 18–22 minutes, until the edges are set while the centers remain soft and fudgy.
  7. Let the brookie cups cool in the pan for several minutes before carefully removing them.
  8. Finish with a pinch of flaky sea salt and serve warm for the ultimate gooey brownie-cookie texture.

Notes

  • Use room temperature eggs for both batters to ensure they emulsify properly with the butter and sugar.
  • Do not overmix the brownie batter once you add the flour, as this develops gluten and creates cakey rather than fudgy results.
  • Press the cookie dough layer gently but firmly into the brownie batter to help the layers adhere during baking.
  • Check for doneness by looking for set edges and a slight jiggle in the center rather than using a toothpick.
  • Allow the cups to rest in the pan for exactly five minutes before removing to prevent crumbling while still warm.
  • Prepare the batters in advance and refrigerate them separately for up to two days before baking.

Find it online: https://dishmio.com/pullapart-brookie-cups/