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Triple Chocolate Brownie Cups

Triple Chocolate Brownie Cups


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Ingredients

  • 2/3 cup (94 g) flour
  • 2 Tbsp (12 g) unsweetened cocoa powder, sifted
  • 1 tsp (4 g) baking powder
  • 1/4 tsp (1.5 g) salt
  • 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 70% chocolate)
  • 1/4 cup (57 g)  unsalted butter, cubed
  • 2 large eggs (100 g), at room temperature
  • 1/2 cup (100 g) sugar
  • 1/2 cup (92 g) light brown sugar
  • 1 tsp (4 g) vanilla extract
  • 1/2 cup (85 g) semisweet chocolate chips
  • 1/2 cup (85 g) white chocolate chips

Instructions

  1. Preheat oven to 350°F and line a 12-cup standard muffin pan with baking cups. Whisk together flour, cocoa, baking powder, and salt in a medium bowl.
  2. Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
  3. Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for 5 minutes. Reduce speed to low and beat in melted chocolate for 1 minute. Add flour mixture and mix on low speed for 20 seconds, just until combined. Fold in chocolate chips (dough will resemble a gooey brownie batter).
  4. Use a cookie scoop coated lightly with nonstick spray to fill each baking cup 3/4 full of batter. Bake for 25 to 27 minutes, until tops are shiny and crackly and a tester inserted in the center comes out with a few moist crumbs attached. Remove from oven let cool in pan on a wire rack for 5 minutes before removing from pan to cool completely.
  5. If desired, serve with whipped cream or vanilla ice cream and dust with cocoa powder.


Notes

Recipe inspired by Martha Stewart

Keywords: Chocolate, Brownie Cups, Brownies, Brownie Cookies

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