Filled Brownie Cups
Ingredients
Scale
- 1 box fudge brownie mix + the ingredients listed on the package
- 1/2 cup mini chocolate chips
- 1/3 cup Biscoff cookie butter
- 3 tablespoons of cream cheese
- 1 large egg
- 1/4 cup sugar
- Powdered sugar for topping
Instructions
- Preheat the oven to 350 degrees and line a 12 cavity cupcake pan with liners. Preferably parchment liners, they work best with brownies and muffins! If you don’t have them then spray the inside regular cupcake liners with baking spray.
- Prepare the brownies according to the package directions. Next, fold in the mini chocolate chips.
- In a small to medium bowl, beat the cookie butter, cream cheese, egg, and sugar until smooth.
- Add the brownie batter to the liners, filling them 1/3 of the way. Top with a generous teaspoon of the cookie butter. Press down while you do it so that the cookie butter has enough room and doesn’t spread out as much. Top with another 1/3 of the batter so that they are 2/3 full. Repeat with the remaining cups.
- Bake for 15-20 minutes or until a toothpick comes out mostly clean.
- After 10 minutes, transfer them to a wire rack to cool. The sprinkle with powdered sugar and let them cool completely. The inside will be creamy/fudgy because of the filling while the outside has a nice light crunch!
- If you want your brownies to be a little more “set,” place them in the fridge for about an hour. They have a whole new level of fudginess! 😉
Notes
Adapted from Taste of Home
Find it online: https://lifeandsprinkles.com/filled-brownie-cups/