Best 10 Warm Brownie Cups Recipes

BROWNIE CUPS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Lightly grease 24 muffin cups.
• Beat cocoa powder, 3/4 cup butter, oil, and 2 cups sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Mix flour mixture into egg mixture until just incorporated. Fold in walnuts, mixing just enough to evenly combine.
• Combine animal cracker crumbs, 1/3 cup sugar, and 6 tablespoons butter in a bowl; mix until well blended. Press cracker mixture into the bottom of each prepared muffin cup. Pour brownie mixture into muffin cups, filling 3/4 full.
• Bake in preheated oven until a toothpick inserted in center comes out clean, 25 to 35 minutes.

WARM BROWNIE CUPS

Steps:

• Heat oven to 350 degrees. Place a baking pan half full of water in oven.
• Bring a saucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until almost melted. Remove bowl from heat and let cool, stirring occasionally.
• Sift together twice all the dry ingredients except sugar. Set aside.
• Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five 8-ounce custard cups, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups.
• Bake for 30 minutes or until brownies have risen to just above the rim and tops are cracked. They should be firm to the touch. Let cool for 5 minutes, then serve dusted with confectioners' sugar.

EASY BROWNIE IN A MUG

Steps:

• Stir flour, sugar, cocoa powder, cinnamon, and salt together in a microwave-safe mug. Stir water, oil, and vanilla extract into flour mixture with a fork until smooth.
• Microwave until set, 1 to 5 minutes.

BROWNIE CUPS

Steps:

• In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool. Add pecans; stir until well-coated. In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture. , Fill paper-lined muffin cups two-thirds full. Bake at 325° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool.

WARM CREAM-CHEESE BROWNIES

Steps:

• Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan; set aside. Make the cream cheese batter: Beat cream cheese, butter, and sugar in the bowl of an electric mixer fitted with the paddle attachment until well blended. Add eggs, one at a time, beating well and scraping down the sides of the bowl at least once. Add vanilla, and beat until combined. Using a large rubber spatula, fold in the flour and chocolate chips.
• Make the chocolate batter: Melt chocolate and butter in a medium heatproof bowl set over a pan of barely simmering water. Remove bowl from heat, and let cool completely.
• In a large bowl, using a handheld whisk, beat the eggs, gradually adding the sugar, until mixture is thick and pale. Whisk in the cooled chocolate mixture. Add the vanilla, and combine well.
• Combine flour, baking powder, and salt in a medium bowl, and fold into the chocolate mixture. Fold in chocolate chips. Measure out about 1/2 cup chocolate batter, and set aside. Spoon the rest of the batter into prepared baking pan, and spread cream cheese batter evenly over the top. Drop reserved chocolate batter in dollops on top. Run a knife or offset spatula all the way through the batters to create a swirling effect.
• Bake until a cake tester inserted near the edges comes out clean, about 35 minutes. The center will still be fairly soft, but will continue to firm after being removed from the oven. Transfer to a wire rack; let cool in pan before cutting into squares and serving.

GOOEY S'MORES BROWNIE CUPS

Steps:

• Heat oven to 350°F. Place foil baking cup in each of 12 regular-size muffin cups; spray bottoms with cooking spray.
• Make brownie batter as directed on box. Fill muffin cups with about 2 heaping tablespoons of batter. Squeeze fudge pouch about 10 seconds. Cut 1/4-inch tip from corner of pouch. Divide fudge equally among muffin cups by squeezing a small amount on top center of brownie batter.
• Bake 18 to 20 minutes or until edges and tops are set. Remove from oven, and top each brownie cup with two marshmallow halves; return to oven 1 to 2 minutes or until marshmallows are softened. Cool 5 minutes in pan. Remove from pan; cool 5 minutes. Top each with 1 teaspoon graham cracker crumbs and 2 chocolate bar pieces.

SLUTTY BROWNIE CUPS RECIPE - (4.2/5)

Steps:

• Preheat oven to 350ºF and line a 12-cup muffin tin with cupcake liners. Prepare brownie batter according to box instructions. In each cupcake liner, add an Oreo. Top with a tablespoon-size ball of cookie dough and top with another Oreo. Pour over brownie batter mix until each is almost full, fully covering the top Oreo. Bake until a toothpick inserted in the center of the brownie cup comes out almost clean, 20 to 22 minutes. Let cool, then make ganache: In a small heatproof bowl, add chocolate chips. Pour over hot heavy cream and let stand 3 minutes, then whisk until smooth and no clumps remain. Spoon ganache over each cupcake and serve.

BROWNIE ICE CREAM CUPS

Steps:

• Preheat oven to 325 degrees.
• Spray a muffin pan with non stick cooking spray, or fill with cupcake liners, and set aside.
• Melt margarine. Stir in cocoa.
• Mix sugar and eggs in mixing bowl.
• Stir in margarine and cocoa. Add vanilla, flour, and salt.
• Drop about 1/3 cup of brownie batter into each cupcake liner, or space.
• Bake for 30 minutes or until toothpick comes out clean after being inserted into the middle.
• After baked, smash down center of each brownie with a spoon, or scoop out the middle, forming a minature bowl. I used my salt and pepper shakers to shape the middle and that seemed to work great.
• Scoop your favorite flavor of ice cream and place into the small brownie bowl, top with your favorite toppings, and serve. Best if served warm!

MICROWAVE CHOCOLATE MUG BROWNIE

Steps:

• In a coffee mug, add water/milk, melted butter/oil, a dash of salt and vanilla extract. Whisk well.
• Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
• Microwave for 60 seconds. Center should be slightly molten. Careful not to overcook.
• Enjoy with a spoon. Careful, brownie will be hot.

ICE CREAM BROWNIE CUPS

Steps:

• Preheat oven according to package instructions. Prepare brownies and bake in a lightly greased muffin tin. Bake for 20-25 minute, or until a toothpick inserted comes out with crumbs.
• While the brownies cook, make the sauce - bring cream to a simmer over medium heat. Pour over the chocolate and wait one minute. Add butter and vanilla and whisk until smooth, set aside.
• While brownies are still warm, take a second muffin tin, grease the bottom of the pan, and lightly press into the soft brownies. Carefully remove and then carefully remove brownie.
• OR.
• While brownies are still warm, lightly grease a shot glass and press a cup into each brownie. Carefully remove and then carefully remove brownie.
• Scoop ice cream into cups. Top with chocolate sauce and sprinkles.
• TIP: I found the muffin tin crushed the brownies because of how much surface area the tin displaced vs. a shot glass, and as such the shot glass yielded a much better cup.