Brookie Cupcakes
Serves: 18
The longer you cook these, the crunchier they'll be. For a chewy brownie-cookie texture, start with about 25 minutes of baking time. For the photos here, I baked them for 30 minutes and the top brownie layer was a bit on the crunchy side. Note that although these are called "cupcakes", they will not be the cake texture like typical cupcakes - these are more like chewy brownies in a cupcake wrapper.
  • Cookie Dough:
  • ½ cup unsalted butter, melted (cooled slightly)
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 cup mini semi-sweet chocolate chips
  • Brownie Batter:
  • 1 cup semi-sweet chocolate chips
  • ¾ cup unsalted butter
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350F.
  2. Line 18 muffin tins with paper cupcake wrappers.
  3. Cookie Dough:
  4. Beat melted butter and brown sugar together until smooth.
  5. Add in egg and vanilla then beat just until blended.
  6. Add in flour and baking soda then beat until well mixed.
  7. Stir in chocolate chips.
  8. Set the cookie dough aside for now.
  9. Brownie Batter:
  10. In a small bowl, melt butter with chocolate chips in the microwave. Check and stir at 30 second intervals because you don't want to overheat this. You want this melted but not hot.
  11. In a separate bowl, combine flour, cocoa powder and salt. Set this aside.
  12. In a large bowl, whisk sugar with eggs and vanilla until well mixed.
  13. Add melted chocolate mixture to egg mixture and stir just until mixed.
  14. Add flour mixture to chocolate mixture and stir just until combined.
  15. Combining Into Cupcakes:
  16. Put one tablespoon of brownie batter in the bottom of each cupcake wrapper.
  17. Scoop 2-tablespoon sizes of cookie dough into 18 balls. Flatten each ball slightly (to the size of the cupcake wrapper) and push this down on top of the brownie batter base in each wrapper.
  18. Top each unbaked cupcake with another tablespoon of brownie batter (so brownie batter on the bottom, cookie dough in the middle, then brownie batter on top).
  19. Bake 25-30 minutes. Keep in mind, 30 minutes will make them crispy so if you want chewy brookies, stick to 25-27 minutes of baking time.
  20. Let brookie cupcakes cool completely before removing them from baking tins.
  21. Optional: top with chocolate frosting, chopped brownies and broken cookie pieces
Recipe by Moms & Munchkins at