{"id":2754,"date":"2026-07-07T12:03:13","date_gmt":"2026-07-07T17:03:13","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2754"},"modified":"2026-07-07T12:12:12","modified_gmt":"2026-07-07T17:12:12","slug":"brookie-chocolate-lava-cups","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/brookie-chocolate-lava-cups","title":{"rendered":"Brookie Chocolate Lava Cups"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">For Cookie Dough<\/span><\/strong> (make ahead, requires chilling):<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 OZ butter, room temperature<\/li>\n\n\n\n<li>80 GR white sugar<\/li>\n\n\n\n<li>80 GR light brown sugar<\/li>\n\n\n\n<li>1 LG egg<\/li>\n\n\n\n<li>1 LG egg yolk<\/li>\n\n\n\n<li>\u00bd TSP vanilla extract<\/li>\n\n\n\n<li>238 GR all-purpose flour<\/li>\n\n\n\n<li>1\u00bd TSP baking powder<\/li>\n\n\n\n<li>\u00bc TSP baking soda<\/li>\n\n\n\n<li>\u00bd TSP salt<\/li>\n\n\n\n<li>225 GR chocolate chunks or chips<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">For Brownie Batter:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 OZ butter<\/li>\n\n\n\n<li>270 GR melted dark chocolate<\/li>\n\n\n\n<li>65 GR cocoa powder<\/li>\n\n\n\n<li>1 TSP espresso powder<\/li>\n\n\n\n<li>3 LG eggs<\/li>\n\n\n\n<li>50 GR white sugar<\/li>\n\n\n\n<li>100 GR light brown sugar<\/li>\n\n\n\n<li>1 TSP vanilla extract<\/li>\n\n\n\n<li>\u00bd TSP salt<\/li>\n\n\n\n<li>90 GR all-purpose flour<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">Optional:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Chocolate chunks or chips<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">Cookie Dough:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cream butter and sugars. Whisk until slightly creamy and fluffy. Add the egg, egg yolk and vanilla. Mix until fully incorporated.<\/li>\n\n\n\n<li>Combine the flour, baking powder, baking soda &amp; salt and mix well. Add to the butter mix in 3 steps, mixing gently until just combined &#8211; do not over-mix.<\/li>\n\n\n\n<li>Fold in chocolate chips.<\/li>\n\n\n\n<li>Chill dough 60 mins for better flavor &amp; texture.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">Brownie Batter:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Melt butter over medium-low heat, stirring every 10\u201315 seconds. It will foam, turn golden and smell nutty (5\u20137 mins). Remove from heat immediately once brown bits form. Add chocolate, cocoa powder and espresso powder to hot butter Mix until completely smooth and lump-free. Let it cool slightly (warm, not hot).<\/li>\n\n\n\n<li>Whisk eggs and sugars well &#8211; until the sugar is mostly dissolved. This step gives the shiny, crinkly top.<\/li>\n\n\n\n<li>Add brown butter chocolate mixture and vanilla to the egg mixture. Mix smooth. Add flour and salt. Mix just until combined &#8211; do not over-mix.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">Assembly:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat the oven to 350\u00b0 F.<\/li>\n\n\n\n<li>Line a cupcake tray with 12 liners.<\/li>\n\n\n\n<li>Using a scant #30 disher (1.125 OZ \/ 2.25 TBS &#8211; black handle) add a layer of brownie batter, then using a level #40 disher (.75 OZ \/ 1.5 TBS &#8211; purple handle) add cookie dough. Press in a few chocolate chunks or chips (optional). Top with another scant #30 disher of brownie batter. Once all are portioned finish with small dollops of the remaining cookie dough on top to create that beautiful, classic brookie look. You may have some cookie dough remaining &#8211; portion and freeze to bake out another time.<\/li>\n\n\n\n<li>Bake for 25-30 minutes or until the edges are done, the top is still little soft and a toothpick comes out clean.<\/li>\n\n\n\n<li>Allow to cool for 5 minutes in the tray before transferring to a wire rack to cool completely.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Yields 12 brookies.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For Cookie Dough (make ahead, requires chilling): For Brownie Batter: Optional: Cookie Dough: Brownie Batter: Assembly: Yields 12 brookies.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2754","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2754","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2754"}],"version-history":[{"count":6,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2754\/revisions"}],"predecessor-version":[{"id":2760,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2754\/revisions\/2760"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}