Triple-Chocolate Brownie Cups Recipe

This Triple-Chocolate Brownie Cups Recipe is a fudgy and decadent recipe, which is made with bittersweet chocolate and white chocolate chips. It’s the perfect individual dessert, ready in about an hour.

Triple-Chocolate Brownie Cups Recipe Ingredients

• 1 stick unsalted butter, cut into large pieces
• 6 ounces bittersweet chocolate, coarsely chopped (1 cup)
• 1 ½ cups sugar
• 3 large eggs
• ¼ cup unsweetened cocoa powder
• ½ teaspoon kosher salt
• ½ cup plus 2 tablespoons unbleached all-purpose flour
• 1 cup (6 ounces) milk-chocolate chips
• 1 cup (6 ounces) white-chocolate chips

How To Make Triple-Chocolate Brownie Cups

1. Prep Oven and Melt Chocolate: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. In a heatproof bowl set over a pot of simmering water (a double boiler), melt the butter and bittersweet chocolate, stirring until the mixture is completely smooth.
2. Mix Wet Ingredients: Remove the bowl from the heat and whisk in the sugar. Then, whisk in the eggs one at a time until everything is well combined.
3. Add Dry Ingredients: Whisk in the cocoa powder and salt. Gently fold in the flour with a spatula until it is just combined and no dry streaks remain.
4. Fold in Chocolate Chips: Stir in the milk chocolate and white chocolate chips.
5. Fill Cups and Bake: Divide the batter evenly among the 12 muffin cups, filling each one nearly to the top. Bake for 20-25 minutes, until the tops appear set and the edges are slightly puffed.
6. Cool and Serve: Let the brownie cups cool in the pan for 15 minutes before transferring them to a wire rack to cool completely. The centers may sink slightly as they cool.

Recipe Tips

• How to get a fudgy center? The key is to not overbake the brownie cups. A toothpick inserted into the center should come out with moist crumbs attached, not completely clean. They will continue to set as they cool.
• Can I make this without a double boiler? Yes. You can melt the butter and bittersweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
• Why did my brownie cups sink in the middle? This is perfectly normal for fudgy brownies! The slight dip in the center creates a perfect little well for holding a scoop of ice cream or a drizzle of sauce.
• What’s the best way to chop chocolate? For chocolate bars, a serrated knife works wonderfully to create a mix of fine shavings and larger chunks.

What To Serve With Triple-Chocolate Brownie Cups

These rich brownie cups are a fantastic dessert on their own, but they are even more decadent when served with:

• A small scoop of vanilla bean ice cream
• A drizzle of warm caramel or chocolate sauce
• A dollop of whipped cream and fresh raspberries

How To Store Brownie Cups

• Room Temperature: The brownie cups can be stored in an airtight container at room temperature for up to 3 days.
• Freeze: For longer storage, you can freeze the cooled brownie cups in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Triple-Chocolate Brownie Cups Nutrition Facts

• Calories: 400-450 kcal
• Fat: 22g
• Carbohydrates: 50g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• I Tried Martha Stewart’s Fudgy Brownies — and Dropped the Whole Pan at 2 a.m.
• I Tried Martha Stewart’s Chocolate Brownies — and Burnt the Edges on Purpose
• I Tried Martha Stewart’S Red Velvet Chocolate Cake — And Something In Me Shifted