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Stuffed Double Chocolate Brookie Cups

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Stuffed Double Chocolate Brookie Cups represent the ultimate dessert hybrid for anyone who cannot choose between a fudgy brownie and a chewy cookie. These decadent treats feature a rich chocolate cookie shell that cradles a molten chocolate center, creating a texture party in every single bite.

Ingredients

Scale
  • Chocolate Brookie Cups
  • ½ cup (113 g) unsalted butter, melted
  • ¾ cup (150 g) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) all-purpose flour
  • ½ cup (45 g) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (85 g) semi-sweet chocolate chips
  • Stuffed Chocolate Center
  • ½ cup (90 g) semi-sweet or dark chocolate, chopped
  • 2 tablespoons (30 ml) heavy cream
  • 1 tablespoon (14 g) unsalted butter
  • For Finishing
  • 2 tablespoons melted dark chocolate
  • Mini chocolate chips, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
  2. Prepare the chocolate filling by combining the chopped chocolate, heavy cream, and butter. Melt gently until smooth and glossy, then set aside to cool slightly.
  3. In a large bowl, whisk the melted butter and brown sugar until glossy and well combined.
  4. Add the egg and vanilla extract and whisk until smooth.
  5. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.
  6. Add the dry ingredients to the wet mixture and fold with a silicone spatula until a thick chocolate cookie dough forms.
  7. Fold in the chocolate chips.
  8. Press portions of the cookie dough into the muffin cups, covering the bottom and sides to create thick cookie shells.
  9. Spoon a small amount of the chocolate filling into the center of each cookie cup.
  10. Cover the filling with a thin layer of the remaining chocolate dough, sealing the edges completely.
  11. Bake for about 15–18 minutes, until the edges are set while the centers remain soft and fudgy.
  12. Let the brookie cups cool in the pan for several minutes before carefully removing them.
  13. Drizzle the tops with melted dark chocolate and sprinkle with mini chocolate chips.
  14. For the ultimate reveal, pull one brookie cup apart while still slightly warm so the chocolate center stretches and looks irresistibly gooey.

Notes

  • Room temperature ingredients blend more smoothly than cold ones.
  • Do not overbake these treats, as they continue cooking in the hot pan after removal.
  • Use a light touch when sealing the edges to prevent the filling from leaking during baking.
  • Measure flour with the spoon and level method rather than scooping directly from the bag.
  • Never skip the cooling time in the pan, as the cups are fragile when hot.
  • If your filling seems too thin, let it cool slightly longer so it does not soak into the dough during assembly.

Nutrition

Find it online: https://dishmio.com/stuffed-double-chocolate-brookie-cups/