Chocolate Chip Cookie Dough Brownie Cups

You know the saying "patience is a virtue"? Well, it certainly isn't mine. And I'm already impatient with the person who came up with that saying.

I've always been incredibly impatient, hence why I've become almost genius-like at creating shortcuts whenever I can. And today's recipe is one of my more brilliant shortcuts, if I do say so myself.

I'm sure if you spend any time at all on Pinterest, you've seen hundreds of recipes for cookie dough brownies: fudgy masterpieces topped with eggless cookie dough and cut into picture-perfect squares. Well for one thing, I know firsthand that it takes a ton of patience to allow those brownies to set and wait and do their thing before you can even think about cutting off a slice. And those perfect slices? I'm talking wetting the knife, wiping down after each cut, and being a pro at geometry to get everything looking so remarkable. And FYI, I barely passed geometry, so I definitely don't have the time or know-how for that. Really, does anyone have time for that?

So instead, I created these brownie cups! They're just like brownies except in a convenient, adorable, poppable cup form, and they perfectly house the eggless chocolate chip cookie dough that sits atop them. Aren't they the cutest?!

Rich, sinful, and made in minutes. No geometry know-how required. Really, the best kind of dessert ever.

Since they're baked up in a muffin tin, they're easy to serve at a party too. Just think of the pretty party food display you could pull off with these babies! Use them as an excuse to invite plenty of friends over for a total chocolate fest.  Any reason to eat copious amounts of chocolaty brownies and sweet, sweet cookie dough is reason enough for me. You too, right??

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Chocolate Chip Cookie Dough Brownie Cups Recipe

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Ingredients

For the Brownie Cups:

• 1 box devil's food cake mix
• 2 eggs
• 1/2 cup canola oil

For the Cookie Dough:

• 2 sticks butter, softened to room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1 tablespoon milk
• pinch of salt
• 2 cups all-purpose flour
• 1 cup mini chocolate chips

For the Optional Garnish:

• 2 ounces chocolate candiquik, or candy coating chocolate wafers
• chocolate sprinkles

Directions

For the Brownie Cups:

1. Preheat your oven to 350°F. and liberally grease a 24-cavity miniature muffin pan with cooking spray. Set aside.
2. Meanwhile, in a large bowl, combine the cake mix, eggs and oil with a spoon until a soft dough has formed.
3. Drop tablespoon-sized balls of brownie batter into the greased cavities. Press down the balls of batter gently with your fingers.
4. Bake for approximately 12-15 minutes, or until the tops are puffy and the edges look golden brown. Do not over-bake.
5. Allow the cups to cool completely in the pan before gently popping them out with a knife.

For the Cookie Dough:

1. In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar with the paddle attachment on medium-low speed.
2. Add in the vanilla and milk, and lastly the salt and flour, until a soft dough forms. Stir in the chocolate chips.
3. Using the handle of a wooden spoon, make small wells in the center of each brownie cup, careful not to puncture through the bottom of the cup. Set aside.
4. Melt the CandiQuik or candy coating wafers according to package directions, until smooth. Dip the tops of the brownie cups into the melted chocolate, then dredge in the chocolate sprinkles.
5. Immediately top with a rounded Tablespoon-sized ball of cookie dough, gently nestling it into the well in the brownie cup.
6. Allow the cups to set briefly for a few moments before serving. 

Notes

• Store leftovers airtight in the fridge for about 2 days.

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