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.
| Gooey Brownie Cups | | Print |
- 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
- Preheat the oven to 350°. Set aside a 12-cup muffin pan.
- 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.
- Whisk to blend the ingredients together. Whisk in vanilla, then the flour and salt.
- Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.
- Lastly, use a wooden spoon to mix in the chocolate chips. Most will melt, but you will have some that still hold their shape.
- 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.
- Bake at 350°, on a rack in the middle of the oven, for 18 minutes.
- Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Gooey Brownie Cups.
- Remove from the pan and serve.
