Cookie Dough Brownie Cups

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I love making these Cookie Dough Brownie Cups for the ultimate snack/late night treat! They package up and travel easily, and freeze really well too. The brownie/cookie dough combination is really popular on social media right now, and I think it’s well deserved. I hope these bring as much joy to you as they do in our home!

The recipe is a really easy, fudgy brownie recipe. This is a super fun recipe, and such an elevated option compared to your average box brownie or cookie dough! The cookie dough makes for a great contrast in flavours and textures. There’s definitely something for everyone here, especially any chocolate lover!

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe cuts neatly into 9 pieces, but could be sliced smaller, and the recipe is easily doubled. They keep well in the fridge for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

When it comes to making the best brownies, here are a few tips to keep in mind:

1. Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
2. Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
3. Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For fudgy and moist brownies, an 8×8-inch square baking pan is usually recommended. For this recipe we use a muffin tin, so if you use a ‘fairy cake’ or ‘popover’ tin which are different sizes, you’ll get a different outcome and need to change your bake time accordingly.
4. Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a coating of fudgy, moist crumbs, the brownies are done.
5. Let Them Cool: Allow the brownies to cool before serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully. That said, I do recommend these warm with ice cream too – just go for what you are in the mood for!
6. Experiment with Additions: Feel free to get creative with your brownie recipe by adding your favorite mix-ins such as nuts, chocolate chips, or even a dollop of peanut butter. Just make sure not to overload the cups.

Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you!

Top Tips for the best Cookie Dough Brownie Cups

• Melted Butter: As mentioned above, this contributes to the shiny top!
• Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
• Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
• Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness! 
• Cookie Dough: You can mix all together in a large bowl, but an electric mixer will make for a much quicker bake.
• Assembly: Dollop large scoops of the brownie batter into each muffin hole. Then use your hands to crumble over the cookie dough. Feel free to do this however you like. You can swirl it a little or do it as two totally separate ‘layers’.
• Bake Time: The cookie dough will just be turning golden as we remove from the oven. The residual heat will ensure the cookie dough is cooked through without drying out the brownie batter below.
• Leftover Cookie Dough: If you have any remaining cookie dough after assembling you can do one of the following. Chill for 30 minutes before baking as regular chocolate chip cookies – 15 minutes at 390f/180c. Freeze until making again, or bake as cookies straight out of the freezer – 18 minutes at 390f/180c.

This recipe for my Cookie Dough Brownie Cups makes about 12 muffins (I use two 6 hole muffin tins – like these ones)!  I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Caramel Cheesecake Brownie Cups. For videos and baking inspiration, head on over to my Instagram.

Storage

When it comes to storing these Brownie cups, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your cookies effectively:

1. Airtight Container. Whether the container is glass, plastic or anything else doesn’t matter – just ensure it is airtight otherwise these will quickly go stale.
2. Pantry: These are best kept in the cupboard/pantry/anywhere at room temperature.
3. Freezer: These brownie cups can be frozen. Again, make sure they’re in an airtight container and let come to room temperature before eating. And HIGHLY recommend a quick microwave blast (20 seconds) to get them slightly gooey again.

By following these storage methods, you can enjoy your freshly baked brownie cups for an extended period without compromising on quality.