Brown Butter Brookie Cups
Fudgy brown butter brownie bases topped with chewy cookie notes and a molten chocolate center, all baked in easy muffin cups. Nutty, rich, and perfectly portioned.
Equipment
- 1 | Muffin tin | standard 12-cup
- 1 | Paper liners |
- 1 | Saucepan | for browning butter
- 1 Mixing bowls
- 1 | Whisk |
- 1 | Spatula |
Ingredients
- 1 | cup | unsalted butter |
- 1.5 | cups | granulated sugar |
- 0.75 | cup | light brown sugar |
- 3 | | large eggs |
- 2 | tsp | vanilla extract |
- 0.75 | cup | cocoa powder |
- 1.25 | cups | all-purpose flour |
- 0.5 | tsp | salt |
- 0.5 | tsp | baking powder |
- 1 | cup | chocolate chips |
- 0.5 | cup | chocolate chunks | for centers
- | | extra chocolate chips | for topping
Instructions
- Brown the butter in a saucepan until golden with brown bits, then cool slightly.
- Whisk browned butter with both sugars until smooth.
- Add eggs and vanilla; whisk until thick and glossy.
- Fold in cocoa, flour, salt, and baking powder until just combined.
- Line muffin tin and portion a base layer of batter into each cup.
- Press chocolate chunks into the center of each cup.
- Top with remaining batter and sprinkle extra chocolate chips.
- Bake at 350°F for 18–22 minutes until edges are set but centers jiggle.
- Cool 10 minutes in pan, then transfer to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days.
Reheat briefly in the microwave for a fresh gooey center.
Freeze baked cups for up to 2 months; thaw before warming.
Reheat briefly in the microwave for a fresh gooey center.
Freeze baked cups for up to 2 months; thaw before warming.