✨This is my recipe for Brookie Cups, the combination of brownies and cookies will always be SO good! They’re easy to make and one of those desserts that everyone will love. Perfectly fudgy, gooey, and loaded with chocolate.✨ Makes 12 large brookie cups ~Brownie Batter • 200 g unsalted butter • 115 g melted chocolate • 45 g unsweetened cocoa powder • 160 g brown sugar • 40 g granulated sugar • 3 large eggs + 1 egg yolk, room temperature • 1 tbsp vanilla extract • ½ tsp salt • 120 g all-purpose flour • ½ tsp espresso powder (optional) ~Cookie Dough • 113 g unsalted butter, softened • 82 g brown sugar • 63 g granulated sugar • 1 large egg yolk • 1½ tsp vanilla extract • ¼ tsp baking soda • ¼ tsp salt • 1½ tsp heavy cream • 140 g all-purpose flour • ½ tsp cornstarch (optional) • 130 g chocolate chips Instructions ~ Prepare the Brownie Batter 1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with muffin liners. 2. Melt the butter and chocolate together until smooth. Set aside slightly to cool. 3. In a separate bowl, whisk together the brown sugar, granulated sugar, eggs, and egg yolk until pale, thick, and slightly fluffy. 4. Add the vanilla and salt. 5. Slowly whisk in the melted chocolate mixture until smooth and glossy. 6. In a separate bowl, whisk together the flour, cocoa powder, and espresso powder, if using. 7. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. ~ Prepare the Cookie Dough 1. Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. 2. Mix in the egg yolk, vanilla, and heavy cream. 3. Add the flour, baking soda, salt, and cornstarch, if using. Mix until just combined. 4. Fold in the chocolate chips. ~ Assemble the Brookie Cups 1. Place a small portion of cookie dough into the bottom of each muffin liner and gently press it down with your fingers. 2. Using a medium cookie scoop, add one scoop of brownie batter over the cookie dough. 3. Add two small pieces of cookie dough over the brownie batter and gently flatten them with your fingers. 4. Add another medium scoop of brownie batter over the cookie dough. (Make sure the scoop is not too full.) 5. Finish with a small amount of cookie dough on top, leaving each muffin cup about ⅔ . Do not overfill. ~ Bake 1. Bake at 350°F (175°C) for 18–22 minutes, or until the tops are set and the centers are still slightly fudgy. 2. Let the brookie cups cool in the pan for 15–20 minutes before removing. 3. Allow them to cool completely before serving for the best texture. #brookie #brownie #chocolatechipcookie #EasyRecipe #CapCut - @sweetconfection