Brookies Recipe Cookie Brownie Cupcakes
Brookies Recipe Cookie Brownie Cupcakes—a genius combination of brownies and cookies—are the ultimate dessert mashup.
Ingredients
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cookie Layer:
- 1/2 cup 1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
- In a medium bowl, whisk together melted butter and sugar until well combined. The eggs and vanilla should be added together and stirred until smooth. Mix in cocoa powder, flour, baking powder, and salt until just combined. Set aside.
- Separately, cream the butter, brown sugar, and granulated sugar until fluffy. Stir in flour, baking soda, and salt, and beat the egg and vanilla extract until a soft dough forms. Fold in chocolate chips.
- Spoon about 1 heaping tablespoon of brownie batter into each cupcake liner. Then add 1 heaping tablespoon of cookie dough on top of the brownie layer. Gently press the cookie dough down to cover the brownie slightly.
- Bake for 20–25 minutes, or until the cookie tops are golden and a toothpick inserted into the center comes out with only moist crumbs (not raw batter). Allow to cool in the tin for 5–10 minutes before transferring to a wire rack.