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!

2.34 from 3 votes

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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; spray well with cooking spray.
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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