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Triple Chocolate Brookie Cups

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The ultimate dessert hybrid combining crispy cookie edges with a fudgy brownie center studded with dark, milk, and white chocolate.

Ingredients

Scale
  • For the brookie cups:
  • 60 g unsalted butter, melted
  • 70 g brown sugar
  • 1 large egg, beaten
  • 45 g all-purpose flour
  • 20 g unsweetened cocoa powder
  • 45 g chocolate chips
  • 30 g milk chocolate chunks
  • 25 g white chocolate chunks
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • For finishing:
  • 30 g dark chocolate, melted

Instructions

  1. Preheat the oven to 180°C / 350°F and line a muffin pan with six paper liners.
  2. Add the melted butter and brown sugar to a bowl and mix until combined.
  3. Add the beaten egg and vanilla extract, then mix until smooth.
  4. Sift in the flour and cocoa powder, then add the salt. Fold gently with a silicone spatula until a thick chocolate batter forms.
  5. Fold in the dark, milk, and white chocolate pieces, keeping some aside for the tops.
  6. Divide the mixture between the muffin cups and gently press and smooth the tops.
  7. Bake for about 18–20 minutes, until the tops are cracked and set while the centers remain fudgy.
  8. Let the brookie cups cool slightly, then remove them from the pan.
  9. Drizzle with melted dark chocolate and add a few extra chocolate pieces.
  10. Pull one apart while warm to reveal the fudgy brownie-cookie interior.

Notes

  • Use room temperature eggs for a smoother batter and better emulsion; cold eggs can cause the batter to seize.
  • Do not overmix once the flour is added to keep the texture tender rather than tough.
  • Watch for cracked tops with slightly soft centers to avoid overbaking and ensure fudgy cups.
  • Sift flour and cocoa powder to remove lumps and aerate the dry ingredients.
  • Ensure all bowls and utensils are completely dry when melting the finishing chocolate to prevent seizing.

Nutrition

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