Brookie Cupcakes Food

BROOKIE CUPCAKES

Steps:

• Move the oven rack to the middle position and preheat oven to 350 degrees F (325 iF you're using a dark muffin tin). Grease muffin tin tins with nonstick baking spray; set aside.
• In a large bowl add brownie mix (reserving candy costed chips until later), oil, water, and eggs. Whisk everything together until smooth.
• Distribute batter evenly among 18 wells of muffin tins, this will be about 3 Tablespoons of batter in each well.
• Bake for 15 minutes on the middle rack.
• While the brownie layer is baking, add the cookie mix, butter and egg to a medium bowl. Mix until combined and the dough comes together; set aside.
• Once brownies come out of oven gently push a DOVE chocolate into center of each brownie. Sprinkle the reserved candy coated chips over each brownie (if using and if your brownie mix came with them).
• Distribute the cookie dough evenly over each brownie, this will be about 1 ½ tablespoons of batter.
• Use your fingers to gently flatten the cookie dough.
• Return the muffin tins to the oven and bake 15-20 minutes, or until cookie dough starts to turn golden brown.
• Cool the brookies in the muffin tins for about 5 minutes. Then remove from muffin tin onto a wire rack to cool completely, about 30-45 minutes.
• Once cooled, spread frosting over each brookie cupcake and serve!

BROWNIE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
• Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
• Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.

BROOKIES

Steps:

• Butter a 23cm square cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. First, make the cookie layer. Put the butter and both sugars in a bowl and beat with an electric whisk until just combined. Alternatively, do this in a stand mixer. Add the whole egg and egg yolk, and beat again until combined. Mix in the flour, ¼ tsp salt, the bicarbonate of soda and chocolate chunks. Press the cookie dough into the base of the prepared tin using the back of a spoon, then chill for 30 mins.
• For the brownie layer, melt the butter and chocolate in a heatproof bowl over a pan of just simmering water, stirring until smooth and combined. Leave to cool slightly, about 10 mins. Whisk the eggs, vanilla and sugar together in a large bowl with an electric whisk until slightly thickened, about 3 mins. Fold the cooled chocolate and butter mixture through the beaten eggs with a large spoon until well combined.
• Fold the buttery chocolate mixture, cocoa and flour together to combine. Spoon the brownie mixture over the cookie dough layer, dot with the chocolate chunks, and sprinkle with sea salt flakes, if you like. Bake in the centre of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out with just a few crumbs clinging to it. Leave to cool completely in the tin before cutting into squares.