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Preheat your oven to 350°F (175°C). Line a muffin tin with parchment paper liners.

For the cookie layer: In a medium bowl, whisk together the 1 1/4 cups of all purpose flour and 1/2 teaspoon of baking soda. Set aside.

In a separate large bowl, combine the 1/2 cup of melted and cooled salted butter, 1/2 cup of light brown sugar, 1/3 cup of granulated sugar, 1 large room temperature egg, and 1 tablespoon of vanilla bean paste. Whisk this mixture vigorously for 2-3 minutes until it is smooth and fluffy.

Add the dry ingredients (flour and baking soda mixture) and 1 cup of semisweet chocolate chips to the wet cookie mixture. Mix until just combined, being careful not to overmix.

For the brownie layer, first prepare the browned butter mixture: Melt 1 cup of unsalted butter in a saucepan over medium-low heat. Stir every 10 seconds. The butter will foam, then turn golden brown, and finally smell nutty. This process typically takes 6-8 minutes.

Immediately transfer the browned butter to a heatproof bowl to stop the cooking. Add 1/2 cup of natural cocoa powder, 1/3 cup of chopped semi sweet chocolate chips, 3 tablespoons of olive oil, a pinch of salt, and 1 tablespoon of vanilla bean paste to the browned butter. Mix until smooth. Allow this mixture to cool slightly.

In a separate large bowl, whisk the 3 room temperature eggs and 1/2 cup of light brown sugar for 5-6 minutes until the sugar is completely dissolved. This step is crucial for achieving a crackly top on your brownies.

Add 1 3/4 cups of powdered sugar to the egg mixture. Mix for 1-2 minutes until well combined.

Pour the cooled browned butter mixture into the egg and sugar mixture. Mix until smooth.

Add 1/2 cup of all purpose flour and 3/4 cup of semi sweet chocolate chips to the brownie batter. Mix until just combined, being careful not to overmix.

Layer the cookie and brownie batters into the prepared muffin tin. You can place a spoonful of cookie dough at the bottom and top with brownie batter, or alternate layers.

Bake for 25-30 minutes, or until the edges are golden brown and the center is slightly fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

Let the brookie cups cool completely in the muffin tin for 2-3 hours before serving. This allows them to set properly and prevents them from falling apart.


Preheat your oven to 350°F (175°C). Line a muffin tin with parchment paper liners.

For the cookie layer: In a medium bowl, whisk together the 1 1/4 cups of all purpose flour and 1/2 teaspoon of baking soda. Set aside.

In a separate large bowl, combine the 1/2 cup of melted and cooled salted butter, 1/2 cup of light brown sugar, 1/3 cup of granulated sugar, 1 large room temperature egg, and 1 tablespoon of vanilla bean paste. Whisk this mixture vigorously for 2-3 minutes until it is smooth and fluffy.

Add the dry ingredients (flour and baking soda mixture) and 1 cup of semisweet chocolate chips to the wet cookie mixture. Mix until just combined, being careful not to overmix.

For the brownie layer, first prepare the browned butter mixture: Melt 1 cup of unsalted butter in a saucepan over medium-low heat. Stir every 10 seconds. The butter will foam, then turn golden brown, and finally smell nutty. This process typically takes 6-8 minutes.

Immediately transfer the browned butter to a heatproof bowl to stop the cooking. Add 1/2 cup of natural cocoa powder, 1/3 cup of chopped semi sweet chocolate chips, 3 tablespoons of olive oil, a pinch of salt, and 1 tablespoon of vanilla bean paste to the browned butter. Mix until smooth. Allow this mixture to cool slightly.

In a separate large bowl, whisk the 3 room temperature eggs and 1/2 cup of light brown sugar for 5-6 minutes until the sugar is completely dissolved. This step is crucial for achieving a crackly top on your brownies.

Add 1 3/4 cups of powdered sugar to the egg mixture. Mix for 1-2 minutes until well combined.

Pour the cooled browned butter mixture into the egg and sugar mixture. Mix until smooth.

Add 1/2 cup of all purpose flour and 3/4 cup of semi sweet chocolate chips to the brownie batter. Mix until just combined, being careful not to overmix.

Layer the cookie and brownie batters into the prepared muffin tin. You can place a spoonful of cookie dough at the bottom and top with brownie batter, or alternate layers.

Bake for 25-30 minutes, or until the edges are golden brown and the center is slightly fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

Let the brookie cups cool completely in the muffin tin for 2-3 hours before serving. This allows them to set properly and prevents them from falling apart.
