One-Bowl Mini Everything Brownie Cups + Video
And so here we are. With mini everything brownie cups. These babies were inevitable, really, when you think about it.
Because, I mean, first of all, MINI!! You know I’m obsessed. Miniature things have my heart.
And second of all, EVERYTHING brownies, i.e. brownies with so much added goodnessssssssssssss.
And third of all, cups. Which makes these brownies thicker than regular brownie bars, because cups got more depth. Literally. Figuratively. Well, na, just literally.
And fourth of all, I have a video tutorial for these one-bowl mini everything brownie cups. Yallah:
Or, watch it on YouTube.
So what makes (these) brownies magically turn into mini cups? A mini muffin pan, but of course.
Instead of spreading this thick brownie batter into a pan, the batter gets spooned into mini muffin molds.
And muffin molds mean these everything brownies bake up so much thicker and gooier and fudgier than regular brownies.
We’re off to a good start.
As for the “everything.” Here’s what constitutes as “everything” in these one-bowl brownies:
chocolate chunks (or chocolate chips, mini ones perhaps, if you don’t want to chop up chocolate)
crushed Oreo cookies (for dat delicious, creamy, crunchy cookie flavor)
sweetened, shredded coconut (these are not the typa brownies that are overly sweet. so make sure to use the sweetened coconut. the coconut adds coconut flavor. and chewy texture. and a lil extra sweetness. and awesomeness.)
chopped walnuts (I’m a huge proponent of nuts in brownies, specifically walnuts. nuttiness, crunchiness, yesness- team nuts-in-brownies all the wayyyyyyy.)
These mini brownie cups are such a quick and easy recipe.
Because they’re made in one bowl. Because there’s no (melted) chocolate in this brownie recipe. Only cocoa powder is used. Lots of cocoa powder.
You won’t miss the chocolate. The cocoa is what makes these everything brownies so rich and intense and not cloyingly sweet.
Here’s how easy these brownie cups are: melt together the butter, sugar, cocoa, and salt in a microwave or double boiler. Whisk in the vanilla extract and eggs. Stir in the flour, followed by the add-ins. DONE.
My sister tasted these brownies and said (and I quote, hence the quotation marks), “These are the best things I’ve tasted in a long time.”
So I think that’s a decent review of these mini everything brownie cups.
If you love boxed brownies, allow me to warn you: you won’t be able to stay away from these brownie cups. Because these everything brownies kinda taste like boxed brownies, but like, 203936x better.
Quick and easy. Buttery and chocolaty. Rich and gooey. Thick and fudgy. Dense and intense. Soft, with pools of melted chocolate and hunks of crushed Oreo cookies and sweet coconut shreds and crunchy walnut bits.
One-bowl mini everything brownie cups - you’re warming up my September and I’m thankful.
One-Bowl Mini Everything Brownie Cups + Video
Yield: about 26-28 mini brownie cups
10 tablespoons butter
1 cup granulated sugar
¾ cup cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract
2 large eggs
½ cup packed flour
1/3 cup chocolate chunks/chips
1/3 cup crushed Oreo cookies
1/3 cup shredded, sweetened coconut
1/3 cup chopped walnuts
1. Preheat oven to 350 F. Grease 26-28 mini muffin molds well with a baking spray that contains flour.
2. In a large, microwave-safe bowl, combine the butter, sugar, cocoa powder, and salt. Microwave in 30 second intervals until mixture is warm/hot and butter is melted. Stir mixture together until smooth.
3. Mix in the vanilla extract, followed by the eggs, one at a time, whisking until smooth. Stir in the flour gently until just incorporated. Mix in add-ins last.
4. Use a small cookie scoop to drop batter into muffins molds, flattening tops.
5. Bake brownie cups for 11-13 minutes, until a toothpick inserted into the center of one comes out with gooey crumbs. Toothpick should NOT be clean.
6. Let brownies cool and firm up in their molds before easing them out of the tins by running a knife along their edges.
