Martha Stewart’s Triple Chocolate Brownie Cups

Name: Martha Stewart's Triple Chocolate Brownie Cups
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1/2 cup salted butter ((cut in one-inch pieces) or use unsalted butter (1 stick)); 6 oz. semi-sweet chocolate (coarsely chopped (or use bittersweet chocolate)); 1 1/2 cups granulated sugar; 3 large eggs; 1/4 cup cocoa powder; 1/2 tsp. sea salt; 1 cup unbleached all-purpose flour; 6 oz. semi-sweet chocolate chips ((1 cup) or milk chocolate chips); 6 oz. white chocolate chips ((1 cup) NOT vanilla chips or premiere white baking chips)

December 1, 2024Teresa Ambra

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These luscious brownie cups are irresistible! No kidding. Martha Stewart’s Triple Chocolate Brownie Cups–let that sink in. 🙂 These muffin-shaped brownies include semi-sweet chocolate chips, white chocolate chips, cocoa and bittersweet chocolate or sweetened chocolate (which is what I used). It’s really a quadruple chocolate recipe! So if you’re a chocolate lover, you’ll go gaga over these amazing treats.

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I saw these brownie cups on my FaceBook feed one night and decided that I had to have the recipe. I ended up making these brownie cups a few weeks later for one of the Sunday mornings when we were ushering at church. I usually bring in some sweet treats for all those who work that shift for our Hostess Committee.

So these Martha Stewart’s Triple Chocolate Brownie Cups got two thumbs up! Everyone loved the chocolaty brownie consistency. And since the brownie cups had such an explosion of flavor with all those chocolate chips, they were rated A+! These brownies really are something special. While I made them slightly different from the original recipe, they were fantastic “knock-your-socks-off” brownies!

These are great treats for soccer practice, tailgating parties, potlucks, Backyard Barbecues or even a Christmas Cookie Exchange. If your family can eat nuts, they are terrific with walnuts or pecans added to the batter. If you’ve never tried “brownie cups” before, you don’t know what you’re missing! 🙂

Martha Stewart’s Triple Chocolate Brownie Cups are sensational!

We loved the way this recipe turned out.

My version is probably a little sweeter since I used semi-sweet chocolate instead of bittersweet chocolate in the recipe.

Every bite will knock your socks off!

Here’s what I did.

I used these ingredients.

Melt bittersweet or semi-sweet chocolate and butter together in a medium-sized saucepan over low to medium heat.

Continue stirring until mixture is smooth. Remove from heat.

Whisk in granulated sugar.

Whisk until smooth.

Add eggs, one at a time, whisking after adding each egg.

Whisk ingredients until smooth.

Whisk in cocoa and salt.

Stir until smooth.

Add flour.

Whisk again.

Add semi-sweet chocolate chips and white chocolate chips.

Stir to combine.

Press paper liners into 14 regular-sized muffin tins. Spoon brownie batter almost to the top of the muffins.

Bake at 350 degrees about 20-25 minutes or until a toothpick inserted in center comes out clean. My brownies took about 30 minutes before they were done.

Cool in pan 15 minutes before removing brownie cups to a cooling rack to cool completely.

Martha Stewart’s Triple Chocolate Brownie Cups are hard to stay out of!

Be forewarned! These brownie cups are addictive!

If you enjoy brownies, you’ll love eating them this way!

Here’s the recipe.

MARTHA STEWART’S TRIPLE CHOCOLATE BROWNIE CUPS

(Recipe adapted from Martha Stewart: Martha Stewart’s Cookie Perfection: 100+ Recipes To Take Your Treats To The Next Level. From the Kitchens of “Martha Stewart Living”, 2019.

Martha Stewart’s Triple Chocolate Brownie Cups

Teresa Ambra

If you want to impress your family or friends, whip up a batch of Martha Stewart's Triple Chocolate Brownie Cups. These delicious sweet treats include semi-sweet chocolate chips, white chocolate chips, cocoa and either bittersweet or semi-sweet chocolate. Terrific for tailgating parties, potlucks or Backyard Barbecues. But be forewarned: these brownie cups are addictive. Everyone will want more than one!

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Prep Time 20

Cook Time 25

Total Time 45

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings

Calories 382 kcal

Equipment

14 regular-sized muffin tins
1 medium-sized saucepan
1 whisk
1 wooden spoon
measuring cups
measuring spoons
14 muffin liners

Ingredients

1/2 cup salted butter (cut in one-inch pieces) or use unsalted butter (1 stick)
6 oz. semi-sweet chocolate coarsely chopped (or use bittersweet chocolate)
1 1/2 cups granulated sugar
3 large eggs
1/4 cup cocoa powder
1/2 tsp. sea salt
1 cup unbleached all-purpose flour
6 oz. semi-sweet chocolate chips (1 cup) or milk chocolate chips
6 oz. white chocolate chips (1 cup) NOT vanilla chips or premiere white baking chips

Instructions

Preheat oven to 350°.
Line 14 2-1/2-inch muffin cups with paper liners.
In a small saucepan, melt butter and bittersweet chocolate over low heat.
Stir mixture until smooth.
Remove saucepan from heat and whisk in granulated sugar.
Add eggs, one at a time, whisking after each addition to combine the eggs well.
Whisk in cocoa and salt.
Fold in flour with a rubber spatula or wooden spoon until well-combined.
Stir in the semi-sweet chocolate chips and the white chocolate chips.
Fill each muffin cup nearly full with the brownie batter.
Bake approximately 20-25 minutes at 350° until a toothpick inserted in center comes out clean and the brownie is set and edges are slightly puffed. (See note below).
Cool in pan 15 minutes before removing the muffin cups to a wire cooling rack to cool completely.
Store in an air-tight container up to 3 days before refrigerating or freezing.

Notes

NOTE: The brownies may sink slightly in the middle while cooling.

NOTE: You can add ½ cup chopped walnuts or pecans to the batter when adding the chocolate chips, if desired.

NOTE: This recipe calls for real white chocolate chips. In the Dallas Metroplex I can only locate them at Kroger (their private selection) or Trader Joe’s. White chips, vanilla chips and premiere white baking chips are vanilla-flavored chips and have no cocoa in the ingredients. They are NOT true white chocolate chips.

NOTE: My brownie cups took 30 minutes to cook completely.

NOTE: When making miniature brownie cups, each batch makes approximately 36 miniature cups. Fill cups just to the top, and do not overfill or the muffins will spread too much. Bake at 350° approximately 20-22 minutes. If you do not fill the muffin cups to the top, decrease the cooking time or they will overcook. Try not to cook longer than 22 minutes or the cookie cups will brown too much around the edges and harden too much. 20 minutes is just about perfect for these cookie cups.

Recipe adapted from Martha Stewart.

Nutrition

Calories: 382kcalCarbohydrates: 46gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 61mgSodium: 150mgPotassium: 218mgFiber: 3gSugar: 38gVitamin A: 276IUVitamin C: 0.1mgCalcium: 50mgIron: 2mg

Keyword brownies, chocolate, chocolate chips, chocolate dessert, dessert, martha stewart, white chocolate chips

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