Gooey Mounds Brownie Cups
Author: Brownie Cups - Betsy Cohen. Mounds filling adapted from Emeril Lagasse
Prep time: 25 mins
Cook time: 18 mins
Total time: 43 mins
Ingredients
  • Mounds filling:
  • 1 tablespoon unsalted butter, softened
  • ⅛ teaspoon vanilla extract
  • 3½ ounces sweetened shredded coconut
  • ⅓ cup confectioners sugar
  • ¼ cup sweetened condensed milk
  • Brownie:
  • 16 tablespoons (2 sticks) unsalted butter
  • ¾ cup light brown sugar
  • ½ cup sugar
  • 2 teaspoons vanilla extract
  • 1¼ cups all purpose flour
  • ½ teaspoon salt
  • 2 eggs, beaten
  • 1¼ cups chocolate chips
Instructions
  1. For the mounds filling:
  2. Place all of the ingredients into a small bowl. Stir until completely blended together.
  3. Line a small baking pan with aluminum foil. Scoop about 1¾ teaspoons of filling into a ball and place onto the baking sheet. Freeze for 10-15 minutes.
  4. For the brownie:
  5. Preheat the oven to 350°. Set aside a 12-cup muffin pan.
  6. Place the butter, brown sugar and sugar into a large microwaveable bowl. Microwave until the mixture is completely melted and bubbly. Be sure to use oven mitts when removing from the microwave as the bowl will be very hot.
  7. Whisk to blend the ingredients together. Whisk in vanilla, then the flour and salt.
  8. Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.
  9. Lastly, use a wooden spoon to mix in the chocolate chips. Most will melt, but you may have some that still hold their shape.
  10. Spray the pan with non-stick cooking spray. Use a 3 tablespoon scoop to transfer the brownie batter. For each cup: scoop out half of the brownie scoop (1½ tablespoons) into the muffin cup – place a mounds filling over this – top with remaining 1½ tablespoons brownie batter.
  11. Bake at 350°, on a rack in the middle of the oven, for 18 minutes.
  12. Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Gooey Mounds Brownie Cups.
  13. Remove from the pan and serve.
  14. Betsy's tidbits:
  15. The more the chocolate chips melt, the more chocolatey your cups will be.
  16. I use a 3 tablespoon cookie dough scoop to transfer the brownie batter into the muffin cups. I eyeball the 1½ tablespoons of batter for the bottom and top of each Gooey Mounds Brownie Cup. Some may have a tad more on the bottom than the top and vice versa. No worries…they all taste great!
Recipe by Desserts Required at https://www.dessertsrequired.com/gooey-mounds-brownie-cups