Chocolate Chip Cookie Dough Brownie Cups combine everyone’s two favorite desserts into one. A great way to have both!
You know the saying "patience is a virtue"? Well, it certainly isn’t mine. And I’m already impatient with the person who came up with that saying.
I’ve always been incredibly impatient, hence why I’ve become almost genius-like at creating shortcuts whenever I can. And today’s recipe is one of my more brilliant shortcuts, if I do say so myself.
I’m sure if you spend any time at all on Pinterest, you’ve seen hundreds of recipes for cookie dough brownies: fudgy masterpieces topped with eggless cookie dough and cut into picture-perfect squares. Well for one thing, I know firsthand that it takes a ton of patience to allow those brownies to set and wait and do their thing before you can even think about cutting off a slice.
And those perfect slices? I’m talking wetting the knife, wiping down after each cut, and being a pro at geometry to get everything looking so remarkable.
And FYI, I barely passed geometry, so I definitely don’t have the time or know-how for that. Really, does anyone have time for that?
So instead, I created these brownie cups! They’re just like brownies except in a convenient, adorable, poppable cup form, and they perfectly house the eggless chocolate chip cookie dough that sits atop them. Aren’t they the cutest?!
Rich, sinful, and made in minutes. No geometry know-how required. Really, the best kind of dessert ever.
Since they’re baked up in a muffin tin, they’re easy to serve at a party too. Just think of the pretty party food display you could pull off with these babies!
Use them as an excuse to invite plenty of friends over for a total chocolate fest. Any reason to eat copious amounts of chocolaty brownies and sweet, sweet cookie dough is reason enough for me. You too, right??
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Chocolate Chip Cookie Dough Brownie Cups Recipe
Ingredients
- 1 box Devil’s Food Cake Mix
- 2 Egg
- 1/2 cup Canola Oil
- 2 sticks Butter Softened to room temperature
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 tablespoon Pure Vanilla Extract
- 1 tablespoon Milk
- pinch of Salt
- 2 cups All-Purpose Flour
- 1 cup Mini Chocolate Chips
- 2 ounces Chocolate Candiquik Or candy coating chocolate wafers
- Chocolate Sprinkles
Instructions
- Preheat your oven to 350°F. and liberally grease a 24-cavity miniature muffin pan with cooking spray. Set aside.
- Meanwhile, in a large bowl, combine the cake mix, eggs and oil with a spoon until a soft dough has formed.
- Drop tablespoon-sized balls of brownie batter into the greased cavities. Press down the balls of batter gently with your fingers.
- Bake for approximately 12-15 minutes, or until the tops are puffy and the edges look golden brown. Do not over-bake.
- Allow the cups to cool completely in the pan before gently popping them out with a knife.
- In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar with the paddle attachment on medium-low speed.
- Add in the vanilla and milk, and lastly the salt and flour, until a soft dough forms. Stir in the chocolate chips.
- Using the handle of a wooden spoon, make small wells in the center of each brownie cup, careful not to puncture through the bottom of the cup. Set aside.
- Melt the CandiQuik or candy coating wafers according to package directions, until smooth. Dip the tops of the brownie cups into the melted chocolate, then dredge in the chocolate sprinkles.
- Immediately top with a rounded Tablespoon-sized ball of cookie dough, gently nestling it into the well in the brownie cup.
- Allow the cups to set briefly for a few moments before serving.
Notes
- Store leftovers airtight in the fridge for about 2 days.