Brookie Cups (Brownie Cookie Cups)

Dessert, Nut-Free May 31, 2025 0 comments By Christine Manes

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If you have a hard time deciding between cookies and brownies, then this recipe is made for you. These Brookie Cups warm out of the oven with a glass of milk = heavenly. It’s truly the BEST. And despite them being a more “complicated” dessert, they’re actually relatively simple. You just need a few mixing bowls, a whisk, an electric mixer, a muffin pan, and some yummy ingredients. You are going to LOVE this recipe!

Nutritional benefits of this recipe

This isn’t all of the benefits, but a few of my favorite!

Cacao powder is rich in magnesium, zinc, iron, and antioxidants. One of my favorite superfoods, especially for hormone health. I use cacao powder rather than cocoa powder. Cacao is the raw, unprocessed version and it’s truly amazing!
I use coconut sugar in my desserts, which is natural, lower glycemic, and unrefined. It’s just the dehydrated sap from coconut trees!
Heritage flour – I love the flour from Sunrise Flour Mill because it’s properly grown as well as properly milled. It’s non-GMO, organic, unbleached, unbromated, and they use pre-1950’s wheat which is more nutrient-dense and easier to digest. They also use Unifine milling techniques which creates flours that are packed with many times the nutritional value than commercially milled flours. It has almost four times as much dietary fiber, more than twice as much potassium and three times as much magnesium.

Ingredients for Brookie Cups

White flour – I use heritage flour from Sunrise Flour Mill. It’s unbromated, unbleached, non-GMO, and properly milled.

Coconut sugar

Cacao powder

Avocado oil

Butter

Salt

Baking soda

Vanilla extract

Chocolate chips

How to make Brookie Cups

Preheat the oven to 350ºF and oil two 12-cup muffin pans.
Make the brownie portion: Whisk the flour, cacao powder, coconut sugar, salt, and baking soda in a bowl. Add the avocado oil, eggs, and vanilla extract and whisk until combined.
Using a Tablespoon measurer, spoon 1 Tbsp of the brownie portion into each cup of the muffin pans. There might be a little bit leftover – Just portion it between some of the cups. Using your fingers, flatten the brownie batter out into the bottom of the cups.
Make the cookie portion: In a small bowl, whisk together the flour, baking soda, and salt and set aside. In a large bowl using an electric mixer on high speed, mix the coconut sugar with the softened butter until it turns light and creamy. Add the maple syrup, vanilla extract, and large egg and mix again until combined. Beat in half of the flour mixture, then add the remaining and beat again until combined. Fold in the chocolate chips.
Take 1 Tablespoon of the cookie dough and place it into the center of one of the brownie portions. Repeat for all 24 cups.
Bake for 12-14 minutes until the cookie portion is slightly golden. Remove from the oven and cool in the pan for 10 minutes. Then take a knife and slide it around each brookie to separate it from the pan to remove easily.
Keep leftovers in an airtight container at room temperature and eat within 3-4 days. To freeze, wrap and place in a freezer-friendly container and freeze for 1-2 months. Eat frozen or let it defrost on the counter. Would be delicious warmed up and served with some ice cream on top!

Modifications

You can try switching the brownie and the cookie portion to put the cookie portion on bottom if you want. I have not tried it yet, so I’m not sure exactly how it would turn out or how long it would take in the oven.
Use whatever chocolate chips you want – dark, semi-sweet, white chocolate, etc. Or you can use chopped chocolate.

Other recipes you’ll love

Gooey Chocolate Brownies

The Best Chocolate Chunk Cookies

Gluten-Free Brownie Bites

I hope you love these Brookie Cups! Please be sure to leave a comment and rating if you try this recipe. I would love to know what you think!!

Brookie Cups

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Author: Christine Manes
Prep Time: 25 minutes
Cook Time: 13 minutes
Total Time: 38 minutes
Yield: 24 brookies 1x
Category: Dessert
Method: Oven

Instructions

Preheat the oven to 350ºF and oil two 12-cup muffin pans.
Make the brownie portion: Whisk the flour, cacao powder, coconut sugar, salt, and baking soda in a bowl. Add the avocado oil, eggs, and vanilla extract and whisk until combined.
Using a Tablespoon measurer, spoon 1 Tbsp of the brownie portion into each cup of the muffin pans. There might be a little bit leftover – Just portion it between some of the cups. Using your fingers, flatten the brownie batter out onto the bottom of the cups.
Make the cookie portion: In a small bowl, whisk together the flour, baking soda, and salt and set aside. In a large bowl using an electric mixer on high speed, mix the coconut sugar with the softened butter until it turns light and creamy. Add the maple syrup, vanilla extract, and large egg and mix again until combined. Beat in half of the flour mixture, then add the remaining and beat again until combined. Fold in the chocolate chips.
Take 1 Tablespoon of the cookie dough and place it into the center of one of the brownie portions. Repeat for all 24 cups.
Bake for 12-14 minutes until the cookie portion is slightly golden. Remove from the oven and cool in the pan for 10 minutes. Top with flaky sea salt if desired. Then take a knife and slide it around each brookie to separate it from the pan to remove easily.
Keep leftovers in an airtight container at room temperature and eat within 3-4 days. To freeze, wrap and place in a freezer-friendly container and freeze for 1-2 months. Eat frozen or let it defrost on the counter. Would be delicious warmed up and served with some ice cream on top!