Brown Butter Brookie Cups: Fudgy Brownie + Cookie Dough Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the brookie cups warm. If they have cooled, microwave them for 10-15 seconds to re-melt the chocolate and soften the centers. You can also reheat them in a 300°F (150°C) oven for 5 minutes.

To make the brownie layer extra fudgy, use a higher ratio of chocolate to flour.

You can also add an extra egg yolk to the brownie batter for richness. For a more intense chocolate flavor, use dark cocoa powder instead of regular.

Variations

• Peanut Butter Brookie Cups: Swap the chocolate chip cookie dough for peanut butter cookie dough, and use peanut butter chips in the brownie batter. The salty-sweet combination is a crowd-pleaser.
• Mint Chocolate Brookie Cups: Add 1/2 teaspoon peppermint extract to the brownie batter and use chocolate cookie dough with mint chips. Top with crushed candy canes for a holiday twist.
• Salted Caramel Brookie Cups: Press a soft caramel candy into the center of each cookie dough scoop before baking. The caramel melts into a gooey pocket, and the flaky salt enhances the sweetness.
• Double Chocolate Brookie Cups: Use chocolate cookie dough instead of chocolate chip, and add an extra 1/4 cup chocolate chips to the brownie batter. Finish with a drizzle of melted chocolate.

Storage and make-ahead

Fridge

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

Freezer

Freeze baked brookie cups in a single layer in a freezer-safe container for up to 3 months.

Reheat

Reheat individual brookie cups in the microwave for 10-15 seconds, or in a 300°F (150°C) oven for 5-7 minutes until warm and gooey.

Store leftover brookie cups in an airtight container at room temperature for up to 3 days. They will lose some of their gooeyness but remain delicious.

For longer storage, place them in the refrigerator for up to a week; bring to room temperature or reheat before serving.

You can prepare the brownie batter and cookie dough up to 2 days in advance and keep them refrigerated.

When ready to bake, let the batters come to room temperature for 30 minutes, then assemble and bake as directed. Baked brookie cups can be made a day ahead and stored in an airtight container.

Serving ideas

Serve the brookie cups warm, either on a platter or individually. They are perfect with a scoop of vanilla ice cream or a drizzle of caramel sauce. The contrast of warm, gooey brownie and cold ice cream is irresistible.

For a more elegant presentation, dust the tops with confectioners' sugar just before serving. The flaky sea salt will already be on top, adding a savory crunch.

These cups are also great for packing in lunchboxes or taking to picnics—they hold their shape well.

Frequently asked questions

Recipe card

Brown Butter Brookie Cups: Fudgy Brownie + Cookie Dough

Prep 20 minCook 14 minTotal 34 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
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup semisweet chocolate chips (for brownie batter)
• 1 1/2 cups chocolate chip cookie dough (store-bought or homemade)
• flaky sea salt, for sprinkling, to taste

Instructions

1. In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan frequently, until the butter turns a deep golden brown and smells nutty, about 5-7 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 and glossy. Add the flour and salt, and stir until just combined. Fold in the chocolate chips.
3. Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin. Spoon about 1 tablespoon of brownie batter into each cup, spreading it to cover the bottom.
4. Scoop a rounded tablespoon of chocolate chip cookie dough onto each brownie layer, pressing gently to flatten.
5. Bake in the preheated oven for 14 minutes, until the edges are deep golden brown and the tops are set. The centers will look slightly moist but not raw.
6. Remove the muffin tin from the oven and let the brookie cups cool in the tin for 5 minutes. Transfer to a wire rack and sprinkle immediately with flaky sea salt.
7. Serve the brookie cups warm for the best gooey texture. Pull them apart to reveal the fudgy brownie bottom and melted chocolate.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

280

Protein

3 g

Carbohydrates

35 g

Fat

15 g

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