Ingredients
Scale
- For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- For the Cookie Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick cooking spray.
- In a medium bowl, whisk together the melted butter and granulated sugar. Add the egg and vanilla extract, beating until the mixture is smooth. Sift in the cocoa powder, flour, and salt. Stir gently until just combined.
- In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla. In a small bowl, whisk the flour, baking soda, and salt, then gradually add it to the wet ingredients. Fold in the chocolate chips by hand.
- Spoon about two tablespoons of brownie batter into the bottom of each muffin cup. It should fill about one-third of the way up. Take a generous tablespoon of cookie dough, flatten it slightly with your palms, and place it directly on top of the brownie batter.
- Place the muffin tin in the center rack of the oven. Bake for 20 to 25 minutes. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 45 minutes