Hello lovelies,
It’s only been within the last couple of years that I’ve learnt what a brookie is and ever since I made one and gave it a try, not to be dramatic but my world as I once knew it had changed.
Within an instant, my world had been opened to a whole new world of brookie goodness and I’m now obsessed.
For those of you who don’t know, a brookie combines two of my favourite things… cookie dough and brownies! It may sound like sweetness overload to some of you (and it probably is to be fair) but somehow, they work beautifully with one another to create the most incredible sweet treat.
Whilst having a scroll on instagram recently, I came across a video in which the baker had made ‘Brookie Lava Cups’ and you best believe I took one look and immediately knew that it was something I needed to try asap.
Inspired by the incredible talented Shaista, also known as ‘cookwithshaaa’ on instagram, this recipe is what I can only imagine dreams to be made of.
{ Shaista’s Original Recipe: https://www.instagram.com/reel/DXNBZ6dDMJQ/?igsh=MTUyZ2I2cmN5dTJidA== }
Combing both brownies and cookie dough, these lava cups are another unbelievably yummy take on a brookie.
It’s oozy, it’s gooey, it’s rich, it’s decadent and quite frankly, fricking delicious – do I need to go on?
So, if these brookie lava cups have caught your eye and got you wanting to know more, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 12 Large Muffins
Prep Time: 20 Minutes
Chill Time: 1 Hour
Bake Time: 30 Minutes
Overall Time: 2+ Hours
Ingredients You Need For The Cookie Dough Layer:
- 115g Of Unsalted Butter
- 80g Of Light Brown Sugar
- 80g Of Caster Sugar
- 1 Large Egg
- 1 Egg Yolk
- 1tsp Of Vanilla Bean Paste
- 225g Of Chocolate Chips
- 238g Of Plain Flour
- 1 1/2tsp Of Baking Powder
- 1/4tsp Of Bicarbonate Of Soda
Ingredients You Need For The Brownie Layer:
- 200g Of Unsalted Butter
- 200g Of 70% Cocoa Dark Chocolate
- 3 Large Eggs
- 275g Of Caster Sugar
- 100g Of Plain Flour
- 50g Of Cocoa Powder
How To Make The Cookie Dough:
- Firstly, gather together your equipment and ingredients and line a 12 hole muffin tin with 12 muffin cases.
- Secondly, in a large bowl, beat together the 115g of unsalted butter with 80g of light brown sugar and 80g of white caster sugar until creamy.
- Add in the 1 large egg, 1 egg yolk and 2tsp of vanilla bean paste and beat again.
- Add the 238g of plain flour, 1 1/2tsp of baking powder and 1/2tsp of bicarbonate of soda and beat again until a cookie dough has formed.
- Now, add the 225g of milk chocolate chips and beat again until evenly distributed throughout the cookie dough.
- Cover the cookie dough in clingfilm and place into the fridge to chill for 60 minutes.
How To Make The Brownie:
- Whilst the cookie dough is chilling, it’s time to make the brownie batter.
- In a microwavable bowl, add both the 200g of dark chocolate and 200g of unsalted butter. Place the bowl into the microwave and in 20 second blasts, blast the butter/chocolate until fully melted.
- When both the ingredients have melted, remove from the microwave and place to one side to cool to room temperature.
- Now, in a large bowl, using an electric whisk, whisk together the 3 large eggs with the 275g of caster sugar for around 8 minutes, until the colour has turned pale, the mixture is mousse like and the volume has doubled in size (TIP: you will know it’s done when you lift the whisk up out from the mixture and it should leave a trail for a couple of seconds, before disappearing).
- Once whisked, pour the melted and cooled chocolate/butter mixture over the eggs and very carefully fold together (TIP: being careful and patient is crucial at this stage because you don’t want to knock the air out of the mixture).
- When combined, sift in the 100g of plain flour and 50g of cocoa powder and carefully fold into the mixture.
How To Assemble:
- Add a large, heaped tbsp of brownie batter to the base of each muffin case.
- Now, place a large tbsp of the cookie dough over the top of the brownie batter.
- Top the cookie dough with another large, heaped tbsp of brownie batter.
- Finish by adding small pieces of cookie dough on top of the second brownie layer.
- Place the muffins into oven and bake for 30 minutes, until the edges are done and the top is still a little soft.
- Finally, once baked, remove from the oven and allow to cool for 5 minutes in the muffin tin before transferring to a wire rack to cool completely.
That’s your Brookie Chocolate Lava Cups prepared, chilled, assembled, baked and cooled, ready for you to enjoy!
Notes:
- Store in an airtight container at room temperature for 3-5 days or in the refrigerator for up to 7 days.
- For an ultra gooey inside, I’d recommend heating up by placing into the microwave for 2-3 minutes.
- Don’t worry if they sink a little in the centre whilst cooling, mine did too but it doesn’t mean anything worrying.
I’m absolutely obsessed with the outcome of these cups!
They are everything I hoped they’d be being that I love a brookie and I’ll for sure have no choice but to bake batch after batch of these to share with my loved ones, who were equally as obsessed with these cups as me.
Huge shoutout to Shaista for creating a recipe as utterly delicious and pure genius like this! These cups will be a staple in my household for years to come.
Let me know in the comments below if you make these brookie lava cups yourself and if you do, what your thoughts are on them. Do you love a brookie? Did you like this take on a brookie?
Sending you all tons of love & hugs as always,
Elle xo
