Triple Chocolate Brownie Cups

Get the best combination of a brownie, fudgy and crispy edge in one little cup all in one bite.

My favorite part of a brownie is the crispy edge, that is normally the first thing that I eat when I eat a batch of brownies. But I also like the gooey, fudginess of the middle but you can't get that when you bake them in a pan.

So the last time I baked a batch of brownies I decided to bake the brownies in the cupcake tin.  They came out the best brownies that I have ever had and my family those so too, they are gone within three days.

 The brownie cups are full of chocolate, fudginess, they maybe still gooey but they are fully baked so don't worry about that.

Add more chocolate chips, peanut butter chips, mint chocolate candy, pretzels, potato chips, cookie pieces, Hershey Kisses or flaky salt.

Recipes you may like:
Oreo Cheesecake Doughnut Muffins
Galaxy Pound Cake
Hot Chocolate Cookies
Peanut Butter Brownie Cookies

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Triple Chocolate Brownie Cups

Time:
Prep: 20 minutes
Baking: 20 to 25 minutes

Ingredients
1 1/4 cups (2 1/2 sticks) Unsalted Butter, melted and cooled
1 cup Unbleached All Purpose Flour
2 cups Granulated Sugar, I used Cane Sugar
1/2 cup Dark Brown Sugar, dark brown sugar better flavor
3/4 cup Dutch Processed Cocoa Powder
2 teaspoons Fine Sea Salt
1 Tablespoon Espresso Powder or Instant Coffee
1 Tablespoon Pure Vanilla Extract
6 large eggs
8 ounces Milk Chocolate
8 ounces Bittersweet or Semi-Sweet Chocolate

Extra chocolate chip, peanut butter chips or chips, optional

1.  Preheat oven to 325 degrees. Spray with nonstick cooking spray or butter muffin tins.
In a medium sauce pan on medium heat, melt unsalted butter and bring to a boil for 5 minutes.
2. In a large bowl, beat together granulated sugar, brown sugar, vanilla extract and eggs together for 10 minutes or until light in color and thick like batter. In a small bowl, add 4 ounces of both chocolate chips or chopped chocolate bar, 1/4 cocoa powder and espresso powder. Carefully add melted butter to the chocolate-espresso, let it sit for 2 to 3 minutes then whisk together.
3. Add melted chocolate-butter mixture to the sugar-egg mixture. With a mess strainer, sift flour, salt and remainder cocoa powder. Gently fold into chocolate-egg mixture then fold in the rest of the chocolate chips or chopped chocolate and chips or peanut butter chips, if desired.
4. Fill cups 3/4 way full and bake for 20 to 25 minutes. After 15 minutes take pans out and drop pans on your counter or table, the tops will crack slightly. Turn and bake for another 5 to 10 minutes. The tops with be slightly shiny, cracked and the middle with be gooey, that's okay.  Don't over bake them, they won't be fudgy.
5. Remove from oven and let cool in cups  for 10 then remove and let cool on a wired rack. Enjoy and store in a cool place.
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