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  • February 8, 2023

Gooey Brownie Cups

June 4, 2012 By Betsy Cohen

Desserts Required - Gooey Brownie Cups

Gooey Brownie Cups

Sometimes, a new dessert is created as a result of an error made with a totally different recipe. Gooey Brownie Cups are the perfect example of this.

I was working on my Chocolate Chip Cookie Dough Truffles. I made the first batch of the truffles and wondered what would happen if I melted the butter with the brown sugar and sugar, rather than beat it in the mixing bowl. Once the ingredients melted, I realized that the truffles would be too oily if I melted them. So, I was left staring at a bowl of perfectly usable melted butter and sugar.

Being the curious baker that I am, I decided to add the remaining truffle ingredients, but this time adding eggs as well. Because the mixture was warm, I quickly realized that the chocolate chips would melt once I stirred them into the bowl. Fine with me.

I baked these in a 12-cup muffin pan and really loved the results. Continuing with my inquisitiveness, I made another batch, but baked this batch in a 48-cup mini muffin pan and adjusted the timing accordingly. I did not love these as much.

Fortunately for me, I was going to a friend’s house for dinner that night. I decided to bring over the two batches (some big, some mini) and ask their opinions. Hands down, everyone loved the 12-cup muffin pan brownies, which was a good thing since they were my favorites right from the start.

Next up was the challenge of selecting a name. I emailed two of my creative friends who had tried the brownies and, as expected, they came up with a name I love. Gooey Brownie Cups suits this dessert perfectly, as the center is so deliciously gooey that it is hard to stop at just one.

If there is a lesson to be learned from this blog post, it is this: when you think you have messed up a recipe, simply change the angle from which you are looking at it and try something else. You, too, could end up with a favorite dessert from the ‘mistake’ you made.

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Gooey Brownie Cups
5.0 from 3 reviews
Print
Recipe Type: Dessert
Author: Betsy Cohen
Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Serves: 12
Ingredients
  • 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. Preheat the oven to 350°. Set aside a 12-cup muffin pan.
  2. 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.
  3. Whisk to blend the ingredients together. Whisk in vanilla, then the flour and salt.
  4. Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.
  5. Lastly, use a wooden spoon to mix in the chocolate chips. Most will melt, but you will have some that still hold their shape.
  6. Spray the pan with non-stick cooking spray. Use a large cookie dough scoop or a gravy ladle to evenly transfer the batter to the muffin cups.
  7. Bake at 350°, on a rack in the middle of the oven, for 18 minutes.
  8. Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Gooey Brownie Cups.
  9. Remove from the pan and serve.
2.2.6

 

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Filed Under: Brownies Tagged With: all purpose flour, chocolate chips, eggs, light brown sugar, salt, sugar, unsalted butter, vanilla extract

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About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
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