Covered Stainless Steel Mixing Bowls
Buy Now →Brookie Cups
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 38 minutes
- Yield: 24 brookies 1x
- Category: Dessert
- Method: Oven
Ingredients
Scale
Brownie portion:
1/2 cup flour (70g), spooned and leveled, I use non-GMO & unbleached by Sunrise Flour Mill
3/4 cup cacao powder (75g), spooned and leveled
1 1/3 cup coconut sugar (230g)
1/2 tsp salt
1/4 tsp baking soda
1/2 cup avocado oil (118g)
2 eggs
2 tsp vanilla extract
Cookie portion:
1 1/4 cups (175g) white flour, I use non-GMO & unbleached by Sunrise Flour Mill
1/2 tsp baking soda (make sure it’s fresh!)
1/2 tsp salt
2/3 cup coconut sugar (120g)
6 Tbsp salted butter (84g), softened / room temperature NOT melted
1 Tbsp maple syrup (22g)
1 tsp vanilla extract
1 large egg
2/3 cups chocolate chips (122g)
Garnish:
Flaky sea salt
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!
Find it online: https://homecookedliving.com/brookie-cups/
