Brownie Cup's
Indulge in the rich, fudgy decadence of Brownie Cups—perfectly portioned treats that capture the moist, chewy texture of classic brownies in a convenient cupcake shape. With a quick 15-minute prep time, these chocolatey delights are made from scratch using melted semi-sweet chocolate, cocoa powder, and a touch of brown sugar for added depth of flavor. Baked to perfection in a muffin tin, each cup boasts a crackly top and a soft, gooey center. Customize them by sprinkling chocolate chunks on top for an extra burst of texture and flavor. These individually-sized desserts are ideal for sharing at parties, satisfying weeknight cravings, or pairing with a scoop of vanilla ice cream. Whether served warm or at room temperature, these portable brownie cups are sure to wow chocolate lovers everywhere!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 95 grams All-purpose flour
- 20 grams Cocoa powder
- 0.25 teaspoons Salt
- 50 grams Chocolate chunks or chips (optional for topping)
Instructions
Preheat your oven to 175°C (350°F) and line a standard 12-cup muffin tin with cupcake liners or lightly grease it with non-stick spray.
In a medium-sized microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips together in 20-second intervals, stirring between each interval, until smooth and glossy. Let it cool slightly.
Stir in the granulated sugar and brown sugar until fully incorporated.
Add the eggs one at a time, mixing well after each addition. Finish by stirring in the vanilla extract.
Sift the all-purpose flour, cocoa powder, and salt into the wet ingredients. Fold gently with a spatula until no streaks of dry ingredients remain. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
If desired, sprinkle chocolate chunks or chips on top of each brownie cup for added texture.
Bake in the preheated oven for 18-20 minutes, or until the tops are set and slightly crackly. A toothpick inserted in the center should come out with a few moist crumbs.
Remove the brownie cups from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Pair with a scoop of ice cream for an extra treat!
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 26.8 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
