Individual muffin cups packed with chocolate chip cookie dough and fudgy brownie batter surrounding a molten chocolate center.
Prep Time:20 minutes
Cook Time:18 minutes
Total Time:38 minutes
Yield:12 cups
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips
¾ cup all-purpose flour
½ cup granulated sugar
¼ cup unsweetened cocoa powder
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
½ cup chocolate chunks or chocolate squares, for the centers
½ teaspoon baking powder
¼ teaspoon salt
Flaky sea salt, for topping
Instructions
Prepare the cookie dough: Cream the softened butter with the brown sugar and granulated sugar until smooth. Beat in the egg and vanilla, then mix in the flour and a pinch of salt until a soft dough forms. Fold in the chocolate chips.
Prepare the brownie batter: Whisk the melted butter, sugar, eggs, and vanilla until smooth. Add the flour, cocoa powder, baking powder, and salt. Mix just until combined.
Build the cups: Grease a muffin tin. Press a layer of cookie dough into each muffin cup, creating a small well in the center.
Add the filling: Place a piece of chocolate in the center of each cup, then spoon brownie batter over it until the filling is covered.
Bake: Bake in a preheated 350°F (175°C) oven until the edges are set while the centers remain soft and fudgy.
Finish: Let the brookie cups cool slightly, then sprinkle with flaky sea salt. Serve warm for the best molten chocolate center.
Notes
Use a light hand when mixing the brownie batter to preserve fudgy density.
Create a deep well in the cookie dough so the center chocolate stays insulated.
Check the cups a minute early to prevent overbaking.
Let them rest in the pan for a few minutes before sprinkling flaky sea salt so it sticks without melting.
Grease the muffin tin thoroughly for easy release.