Triple-Chocolate Brownie Cups

Individually wrapped brownie cups are a chocolate lover’s dream with both milk-chocolate and white-chocolate chips melted into the chewy center.

Prep time:
Cook time:
Serving size: 8
Calories per serving: 296

1/2 cup unsalted butter, cut into large pieces
6 ounces bittersweet chocolate, coarsely chopped (1 cup)
1 1/2 cups sugar
3 large eggs
1/4 cup unsweetened cocoa powder
9/16 teaspoon kosher salt
1/2 cup plus 2 tablespoons unbleached all-purpose flour
1 cup (6 ounces) milk-chocolate chips
1 cup (6 ounces) white-chocolate chips

Preheat oven, prep pan, and melt butter and bitttersweet chocolate: Preheat oven to 350F. Line twelve 2-1/2-inch muffin cups with paper bake cups. In a heatproof bowl set over (not in) a pot of simmering water, melt butter and bittersweet chocolate, stirring until smooth.

Add sugar: Remove from heat and whisk in sugar.

Add eggs, one at a time: Whisk in eggs, one at a time, until combined.

Add cocoa: Whisk in cocoa and salt.

Add flour: Fold in flour until combined.

Add chocolate chips: Stir in all chocolate chips.

Divide batter between cups and bake: Fill each cup nearly full with batter. Bake until top of brownie cup appears set and edges are slightly puffed, 20-25 minutes. Let brownies cool in pan for 15 minutes. (Center of brownies may dip upon cooling.)

Cool: Transfer to a wire rack and let cool completely.


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