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Cookie Dough Brownie Cups
Florence Jackson

Cookie Dough Brownie Cups

I love making these 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!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

For the Brownie Batter
  • 100 g Dark/Semi-Sweet Chocolate Melted
  • 170 g Unsalted Butter Melted
  • 100 g Light Brown Soft Sugar
  • 100 g Granulated Sugar
  • 2 Large Free Range Eggs
  • 1 tsp Salt
  • 80 g Plain (AP) Flour
  • 30 g Cocoa Powder
For the Cookie Dough
  • 125 g Unsalted Butter Melted
  • 100 g Light Brown Soft Sugar
  • 100 g Granulated Sugar
  • 1 Large Free Range Eg
  • 3 tsp Vanilla Extract
  • 200 g Plain (AP) Flour
  • 2 tsp Baking Powder
  • 150 g Milk Chocolate Chips

Method
 

  1. Pre-heat your oven to 390℉/180℃. Line 12 muffin holes with cupcake/muffin liners.
First, Make the Brownie Batter:
  1. In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
  2. In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. Add the chocolate slowly and whisk in.
  3. Add the salt, flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Set aside.
For the Cookie Dough:
  1. In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
  2. Add the flour, baking powder and chocolate chips and mix until combined.
Assemble:
  1. Scoop a large tablespoon - 2 tbsps of the brownie batter into each of the 12 lined muffin cups.
  2. I find using my hands is easiest for this: scatter the cookie dough on top. These don't rise very much so you can fill close to the top (leave 2-3cm). If you have any leftover cookie dough, see notes below!
  3. Bake 15-18 minutes, until the cookie dough is just golden on top. Remove and let cool before eating!

Notes

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.