A long, long time ago I put a pie in a cupcake so you didn’t have to decide between pie and cake. Well, now you don’t have to decide between brownies or cookies, either, because they’re both right here in one delicious treat!
Makes 12 brownies.
For the brownies you’ll need:
4 oz. unsweetened chocolate
1 1/2 sticks unsalted butter
2 c. granulated sugar
2 t. vanilla
1 c. flour
1 c. cookie dough (I used Cougar Mountain cookie dough, which is made with pasteurized eggs, so it’s safe to eat raw)
Pre-heat the oven to 350 degrees (F).
Melt the butter and the chocolate in a microwave-safe bowl on high for 90 seconds. Mix until the butter and chocolate are all combined, and all the chocolate is melted. Stir in the sugar, and then add the eggs, one at a time. Add the vanilla. Then stir in the flour.
Fill 12 paper-lined cupcake tins with brownie batter so they’re 2/3 of the way full. Roll a heaping teaspoon of cookie dough into a ball and place it into the brownie batter.
Bake for about 24-25 minutes, until the brownies are set. And the cookies are golden brown. Allow the brownies to cool in the cupcake tin for at least 10 minutes. Magic!
My cookbook, Bake It in a Cupcake: 50 Treats With a Surprise Inside, is available now at: Amazon.com, Barnes & Noble, and Indiebound.com!