Make Ahead
Brown Butter Cupcake Brownies
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63 Reviews
SophieL
February 9, 2021
I made these for Valentine gifts and they're decadently rich and chocolate-y. I used Valentine cupcake liners which added a festive decorative touch and guaranteed easy removal from the baking tin. Instead of chocolate chips I topped each cupcake with chocolate sprinkles. Baking for 15 minutes was not long enough; ended up baking them 20 minutes and the centers were still gooey. I got 17 cupcakes; recipients will love these!
Shoshana
February 1, 2021
Saw this recipe and I'm very interested in making it! I'm concerned about the sugar though - as written, it says the recipe calls for 2 1/4 CUPS of sugar! The original BA recipe you mentioned adapting this from only calls for 1 1/4 cups, but you said in your notes that you removed some of the sugar. Can you help me understand?! I wouldn't want to botch a whole batch with a measuring mistake! Thank you!
Phyllis G.
February 1, 2021
Hello Shoshana. My adaptation is double the original recipe. The amount of sugar is correct. I haven't made this in a few years but I do remember loving it as did my family. It is sweet but not overly so, especially if you use bittersweet chocolate chips in the middles. Let me know how it goes!
Shoshana
February 9, 2021
I made these using the amounts in the recipe and they came our fantastically! Maybe more like chocolate lava cakes than brownies, but still delicious. I ended up baking them for 25 minutes for them to be set enough and the centers were still gooey and fantastic. I froze some and reheated later at 300 for 15 minutes and they were just as good as fresh!
hellspantry
September 19, 2018
These were rich, dense, and delicious. 15 minutes was far too short for me, and I ended up doubling the cooking time to be able to remove them from the tin. The chocolate chips were overkill to me, but the walnuts were a must to cut the sweetness. I used Valrhona cocoa, which I think helped because the recipe is very cocoa heavy. Top with flaked sea salt to cut the sweetness.
Marale G.
February 23, 2017
HI, to chill the eggs, how long do you keep them in the freezer? Or do you just mean cold eggs straight from the fridge?
anusha
July 24, 2016
I have made these in mini muffin tins a couple of times and they are perfect, and now I want to try in maybe a 13x9 or something similar. Would this be okay? How long would I bake it for to make sure it bakes evenly?
Melanie
January 20, 2016
These sound divine! I want to make them this weekend. If I were to use my mini muffin pan, how long should I bake them for? Thanks for the advice!
Davinica N.
January 20, 2016
I bought the Baking cookbook and couldn't wait to try these! My end product had a much denser consistency, more like flourless chocolate torte. Any ideas as to why this happened? (They still were an absolute hit! I had to hide the rest of the batch from my boyfriend)
Phyllis G.
January 20, 2016
They are so rich and so dense. Sounds about right! And it's true that they don't have that flakey top that some brownies do. What I love is when the melted chocolate chips poke out the top a bit.
Davinica N.
January 21, 2016
Just wanted to make sure I'm making them right! They're amazing! So easy to make and perfectly decadent for a sophisticated meal!
Alex
October 14, 2015
This was one of the best desserts I've ever made. So impressive, yet convenient and I pretty much always have these ingredients on hand.
Rocthadoc
February 3, 2015
Omg! Fantastic. I mixed both chocolate and peanut butter chips for the center. Deelish! Thanks again
Irwin
January 21, 2015
Everyone loved these! After reading the comments, I cooked them in cupcake liners and they definitely were not cooked after 15 minutes, more like 22 minutes.
kelsey
June 13, 2014
Phyllis - I can't say enough how much I love your choc chip cookie recipe. It has made a non-baker into a baking lover! I want to try this recipe next. Two questions: do you butter and flour your nonstick pans? And, what is the trick/measurement for powdered sugar on top of the brownies like I see in your photos? Thanks!
supersuz
May 3, 2014
This recipe did not work at all. The butter fully separated and it never cooked. Total disappointment
Phyllis G.
May 4, 2014
such a bummer! would love to help. so you're saying that the butter separated from the rest of the batter? would love some details and then maybe we can figure it out.
supersuz
January 20, 2016
Hi, yes, the butter never mixed in with the batter and there was pools of butter when I poured it into the baking dish.
Janet's K.
April 6, 2014
Just made this afternoon, greased and floured enough but didn't come out smoothly except one. I used muffin pan. I skipped the nuts. not sure what went wrong. they tasted great though. I spooned them to muffin cases for freezing.
Janet's K.
April 6, 2014
i think i will try a higher oven temp. I normally use glass ramekins for molten chocolate cake, more visible and easier to control the doneness. Maybe I will give another go. I think it's to do with the oven temp.
Laurie
April 20, 2014
Only use nonstick cupcake pans and then liberally butter and flour. Made two sets and the nonstick pan was great. The older pan was a disaster!!
Grapefruitgreatfruit
April 2, 2014
Can I refrigerate this batter over night?
Phyllis G.
April 2, 2014
i don't know. never tried that. might be fine since there is not baking soda or baking powder. but i'm just not sure. another option would be to bake them halfway and then finish baking them when you want to eat them.
Mona Y.
February 17, 2014
Dashandbella & Chandra: I did follow those directions. Maybe I didn't grease & flour the pan AS WELL. I will make sure to over do it with the next batch.
Brussels S.
February 16, 2014
I made these for Valentine's Day this past weekend for a sweet treat. What an amazing recipe. I skipped the nuts, but added a tsp of instant espresso. Thanks for sharing!
OnionThief
February 16, 2014
I made with no nuts or chocolate chips. Baked in silicone liners and they peeled right out. Ridiculously good. And I made 3 batches, so I may have committed this to memory. Thanks for making me look like a genius.
CheffieEmily
February 15, 2014
Thank you! I've had a hankering for a decadent chocolate cake, these do sound incredible
Phyllis G.
February 15, 2014
fold the chocolate chips into the batter. then divide into 2 pans. undercook it for sure so it's super moist. let me know if you do it! what about whipped cream in between the layers. and another layer of whipped cream on top. grate chocolate all over the top. would have to eat right away though with whipped cream. so maybe just go all out and do your italian buttercream.
CheffieEmily
February 15, 2014
Would this stand up to being turned into a layer cake with buttcream, or my personal favorite italian buttercream? I will settle for cupcakes lol. I just think this would make a lovely birthday cake. For me. Yes i make my own birthday cake
Phyllis G.
February 15, 2014
i think it's a bit dense for a layer cake. i would recommend a lighter one. i'm sure there's a fabulous chocolate layer somewhere on food52. can anyone help emily? having said that, i love these brownie cupcakes so much that i would be happy eating them in any form. so you could just go for it. but maybe with whipped cream. i fear buttercream would just make it too rich. happy birthday!
Mona Y.
February 15, 2014
These were amazing for Valentine's Day. However, I had a really hard time getting them out of the cupcake tin. They fell apart. The suger amount is crazy! But once again so good. I'm going to use cupcake papers and will grease the pan. They should be a hit for an upcoming Oscar party.
Chandra F.
February 15, 2014
Did you grease and flour the tins well? Mine came out well doing that and also running a jnife around each cupcake. Simeone else used cupcake papers and reported sticking.
Phyllis G.
February 15, 2014
make sure you don't press the chocolate chips too far down. try to get them right in the middle. did you let them cool? yes to running a knife along the edges. and another trick is to swipe the bottom of the cupcake pan over the flame on the stove for a few seconds. this can help loosen them up before you pop them out.
Shalini
February 15, 2014
I'm going to make the brownies soon. But first, I want to say two anecdotes of yours that are my favourite: the finger under the table to your husband, and your nephew who couldn't sleep because of the brownies. Love.
Stu37
February 14, 2014
Stuck inside yesterday in NYC's snowmaggedon (or whatever CBS2 is calling this one), I was happy to discover I had all the ingredients in my pantry (except walnuts). Whipped these up super fast (and super easy) and expected to serve for V-day dinner tonight. Not sure they are going to make it as they are absolutely divine!
tpot
February 14, 2014
You mention that you remove some of the sugar from the Alice Medrich recipe, but your recipe calls for 1 cup MORE sugar than her Bon Appetit recipe. You really use 2 1/4 cups sugar?
Phyllis G.
February 14, 2014
Yes. The Bon Appetit recipe calls for 1 1/4 cups sugar. But when I make the brownies, I use 1 1/8 cups sugar. But for the cupcake brownies, i've doubled the recipe so that takes us up to 2 1/4 cups of sugar. Sounds like a lot but it's not. I promise. I don't like things very sweet.
kaysenyah
February 13, 2014
The taste of these brownies is to die for. The amount of butter, sugar, and eggs did make me cringe a little, but I know I shouldn't complain as they are a dessert that ticks all the right boxes (rich flavor, substantial texture, freezer friendly, great with ice cream/berries/etc.). I skipped greasing the cup cake tin and used store bought cupcake wrappers instead. They stuck to the gooey brownies a little too much. Next time, I'll grease the pan or make my own wrappers with parchment paper.
Chandra F.
February 12, 2014
Oh, we did leave out the nuts, because of nut allergies and it was no problem.
Phyllis G.
February 12, 2014
chandra,
thanks so much for reporting back. i forgot to put nuts in them the other day and i agree that they totally work. any chance you noted how long they took to cook? i always like to give a range and i'm curious. thanks!
phyllis
thanks so much for reporting back. i forgot to put nuts in them the other day and i agree that they totally work. any chance you noted how long they took to cook? i always like to give a range and i'm curious. thanks!
phyllis
Chandra F.
February 12, 2014
I baked them for 15 minutes....then an add'l 5 to rewarm slightly just before dinner (they hadn't fully cooled prior). They were gooey near the middle around the melted chocolate, which we all liked, but if you wanted them drier, I'd bake longer.
Chandra F.
February 12, 2014
wowza! These were amazing! Made these tonight as dessert for an early valentine's family dinner and we are all happy now :-)
tastysweet
February 12, 2014
Also, with company, I serve them with either vanilla ice cream or freshly made whipped cream and add sliced strawberries.
tastysweet
February 12, 2014
First I want to say how much I loved your story. It is nice to know that others go a bit nuts when cooking wonderful dishes for company. But yours sounds over the top delicious.
Now I am going to try this brownie recipe because you made yours into cupcakes. I for some reason have trouble with brownies when baked in a pan. So some time ago, using the Ghirardelli brownie mix with chocolate chips, I decided to turn them into cupcakes. When cooled, I froze them. To eat we put one in the microwave for 30 seconds and viola, a molten style lava cake. I use the silicon cupcake pan. Now I only do brownie cupcakes.
So thank you for this recipe which I will try.
Now I am going to try this brownie recipe because you made yours into cupcakes. I for some reason have trouble with brownies when baked in a pan. So some time ago, using the Ghirardelli brownie mix with chocolate chips, I decided to turn them into cupcakes. When cooled, I froze them. To eat we put one in the microwave for 30 seconds and viola, a molten style lava cake. I use the silicon cupcake pan. Now I only do brownie cupcakes.
So thank you for this recipe which I will try.
Celeste S.
February 12, 2014
These sound amazing. Browning the butter--what a great way to add depth of flavor!
Anne H.
February 12, 2014
My son has a wheat allergy. Have you tried these with rice flour, coconut flour or almond flour?
Phyllis G.
February 12, 2014
never tried. but i think almond flour would work quite well. please let me know if you try this. thanks!
Anne H.
February 16, 2014
I made them with the almond flour and they are amazing. I struggled to get them out of the pans so I think next time I will cook them in ramikens and serve them right in the "pan" with ice cream on top.
Myra M.
February 12, 2014
Can you make this as a cake? What kind of pan? And how does it affect cooking time? thanks!
Phyllis G.
February 12, 2014
absolutely. then they become brownies! mix chocolate chips into the batter. and i would still recommend undercooking them a bit. probably would take closer to 20 minutes. just keep an eye on them. take out before completely cooked through or they will be dry.
5SHWPG
February 12, 2014
My kids don't love nuts in sweets. Do I need the nuts here? Is there an adjustment I will need to make if I omit them?
Phyllis G.
February 12, 2014
just leave them out! no problem. another fun thing would be to add the chocolate chips to the batter. no molten center, but chocolate gooeyness throughout.
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