Description
These cute little brownie/cookie, “brookie” cups are fun to throw together and even more fun to eat! A gooey and chocolaty brownie base filled with a cookie dough center makes these little cups the best of both worlds!
Ingredients
- FOR THE BROWNIES:
- 1 box (18.2 Oz. Size) Dark Chocolate Fudge Brownie Mix
- 1 whole Egg
- ⅓ cups Vegetable Oil
- ⅓ cups Water
- FOR THE COOKIES:
- 2-¾ cups Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons Baking Powder
- 1 pinch Salt
- ½ cups Unsalted Butter, Softened
- ¼ cups White Sugar
- ½ cups Brown Sugar
- 1 whole Egg
- 1 teaspoon Vanilla
- ¾ cups Chocolate Chips, Semi Sweet
Preparation
Preheat the oven to 350 F. Make the brownie batter according to the box instructions, choosing the “fudgy” option if there is one. The listed amount of egg, oil and water are the amounts specified on my package.
For the cookies, thoroughly mix together flour, baking soda, baking powder and salt in a medium sized bowl. Set aside.
In a large bowl using a mixer, whip butter and sugars together until creamy. Add egg and vanilla and mix on medium speed for about a minute. Fold dry ingredients into wet ingredients then add the chocolate chips. Mix gently until just combined.
Grease two 24 count mini muffin pans with baking spray. Spoon brownie batter into each cup, filling each cup about halfway. Roll cookie dough into little balls, about half inch wide. Drop a ball into each brownie cup.
Pop into the oven and bake for about 10-12 minutes, watching closely. Remember to take them out before they look done because they will continue baking in the pan while they cool.
