Brown Butter Brookie Cups with Gooey Centers Tips, FAQ & printable recipe

Tips for success

For the best texture, use a cookie dough that is not too dry. If making homemade dough, chill it for at least 30 minutes before scooping to prevent spreading too much during baking.

You can also add an extra handful of chocolate chips on top of each cup before baking for a more pronounced chocolate presence. The brown butter can be made a day ahead and stored in the refrigerator; just melt it gently before using.

When scooping the brownie batter, a cookie scoop ensures even portions. If the batter sticks to the scoop, dip it in hot water between scoops.

For an extra gooey center, press a chocolate chip or two into the middle of each cup right before baking. The flaky sea salt should be added after baking, not before, so it does not dissolve into the batter.

Variations

• Peanut Butter Swirl: Drop a teaspoon of peanut butter onto each brownie layer before adding the cookie dough. Swirl it gently with a knife for marbled effect. The peanut butter adds a salty, nutty contrast to the chocolate.
• Mint Chocolate: Add 1/4 teaspoon peppermint extract to the brownie batter and use mint-chocolate chip cookie dough. Top with a dusting of crushed candy canes after baking for a festive twist.
• Salted Caramel: Press a soft caramel candy into the center of each cookie dough scoop before baking. The caramel melts into a gooey pocket. Sprinkle with extra sea salt after baking for a sweet-salty finish.
• Double Chocolate: Use chocolate chip cookie dough and add 2 tablespoons of chocolate chips to the brownie batter. For an even richer cup, drizzle melted chocolate over the tops after baking.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week. Let come to room temperature or reheat gently before serving.

Freezer

Freeze baked brookie cups in a single layer, then transfer to a freezer bag for up to 3 months.

Reheat

Reheat individual cups in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5 minutes until warm and gooey.

Store leftover brookie cups in an airtight container at room temperature for up to 3 days. They will soften slightly over time, but the flavor remains delicious. For longer storage, place them in the refrigerator for up to a week; bring to room temperature or warm briefly before serving to restore the gooey texture.

The brown butter can be prepared up to 3 days in advance and kept refrigerated. The brownie batter can also be made a day ahead and stored in the refrigerator; let it come to room temperature before assembling.

The assembled but unbaked brookie cups can be refrigerated for up to 24 hours—just add a couple of minutes to the baking time if baking straight from the fridge.

Serving ideas

Serve these brookie cups warm for the ultimate gooey experience. A few minutes after baking, the centers will be molten and the edges crisp.

Pair them with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgence. They also shine on their own, with the flaky sea salt providing a delightful contrast to the sweet chocolate.

For a party, arrange the cups on a platter and let guests pull them apart with their fingers. They are sturdy enough to hold their shape when cooled, making them a great make-ahead dessert for gatherings. If serving later, reheat them in a 300°F (150°C) oven for 5 minutes to bring back the soft, fudgy texture.

Frequently asked questions

Recipe card

Brown Butter Brookie Cups with Gooey Centers

Prep 15 minCook 14 minTotal 29 minServes 12

Ingredients

• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 tsp kosher salt
• 1 cup chocolate chip cookie dough (store-bought or homemade)
• Flaky sea salt, for sprinkling, to taste

Instructions

1. Melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter turns golden brown and smells nutty, about 3 to 4 minutes. Remove from heat and let cool slightly.
2. In a medium bowl, whisk the browned butter with cocoa powder, sugar, egg, and vanilla until smooth. Add the flour and salt, and stir just until combined. The batter will be thick.
3. Spoon the brownie batter into the cups of a 12-cup muffin tin, filling each about halfway. The batter will be thick; use a small spoon or cookie scoop to divide evenly.
4. Scoop a rounded tablespoon of chocolate chip cookie dough onto each brownie layer. Press it down gently so it spreads slightly but does not cover the brownie entirely.
5. Heat the oven to 350°F (175°C). Bake the brookie cups for 14 minutes, until the edges are golden brown and the tops are set but still slightly soft in the center.
6. Remove the brookie cups from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack. While still warm, sprinkle with flaky sea salt.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

230

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.