Cookie-Stuffed Brownie Cupcakes

Like cookies and brownies? Here you go.

These are my husband’s perfect baked item as he loves both cookies and brownies. His face was a picture when he bit into his first one 🙂

I made this batch using milk chocolate for the brownie mixture, but they would work equally as well with dark chocolate or even white chocolate to become blondies. I usually use dark chocolate for brownies – I’m not sure what made me reach for the milk chocolate but it made a nice change.

The recipe below makes a batch of cookie mixture, (similar to this one), which can be used to make 12 of these stuffed brownies plus about another 12 cookies as well. That means you get bonus treats from one baking session! Alternatively, of course, you could double the brownie mixture and make 24 stuffed brownies….

Ingredients – makes 12:

Brownie mixture:

  • 115g/4 oz milk or dark chocolate, broken into pieces
  • 80g/3 oz unsalted butter, chopped
  • 1/4 cup milk
  • 1/2 cup (firmly packed) brown sugar
  • 2 eggs
  • 1 cup plain (all purpose) flour
  • 1/4 cup self raising flour

Cookie mixture:

  • 125g/4.5 oz unsalted butter, softened
  • 3/4 cup (firmly packed) brown sugar
  • 1 egg
  • 1 and 3/4 cups self raising flour
  • 1/3 cup dark chocolate chips

Method:

  • Heat your oven to 180C/160C fan forced/350F.
  • Grease a 12 hole muffin pan with either a little butter or cooking spray.
  • Put the chocolate, butter and milk for the brownie mixture into a small saucepan over a low heat. Stir until the chocolate and butter melt then remove from the heat and pour into a medium bowl. Set aside to cool whilst you make the cookie mixture.
  • For the cookies, beat the butter and sugar together until creamy then beat in the egg. Gradually fold in the flour and chocolate chips until combined into a dough.
  • Back to the brownies – add the eggs and brown sugar to the cooled chocolate mixture and beat until combined. Fold in the flours until you get a nice smooth batter.
  • Divide the brownie mixture equally between the 12 holes of the prepared muffin pan.
  • Bake the brownies for 5 minutes, then remove from the oven and use the back of a teaspoon to form a small well in the centre of each partly cooked brownie. (The middle of the brownies will still be soft but don’t worry, this will cook once the cookie stuffing has been added 🙂 )
  • Get your bowl of cookie dough and form a heaped teaspoon of the mixture into a ball using your clean hands. Put this ball into one of the partly cooked brownies. Press gently to flatten the cookie ball slightly so it sits neatly on top of the brownie. Repeat for the remaining brownies. (You will still have about half the cookie dough left – see this recipe for baking instructions.)
  • Bake the cookie-stuffed brownies for 8-9 minutes. 
  • Remove from the oven and leave to sit in the pan for 5 minutes before turning out onto a wire rack to cool completely.
  • Serve and enjoy!

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4 Responses to Cookie-Stuffed Brownie Cupcakes

  1. CateyLou says:

    Mmmm I love cookies and brownies! What an amazing recipe!!

  2. Sinead says:

    Such a great idea, these look delicious 🙂

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