A delightful combination of brownie and cookie dough, topped with mini marshmallows, these mini hi-hat brookie cups are a perfect indulgence for any occasion.
Ingredients: 1 box brownie mix. 1/4 cup vegetable oil. 1/4 cup water. 1 egg. 1/2 cup mini chocolate chips. 1/2 cup mini marshmallows. 1/2 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1 egg.
Instructions: Set the oven to 350F 175C and heat it up. Following the directions on the package, mix the brownie mix with vegetable oil, water, and an egg in a large bowl. Mix everything together well. It's okay to add the little chocolate chips. To make mini muffins, grease a muffin tin and fill each cup about halfway with brownie batter. In a hot oven, bake for 10 to 12 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. Make the cookie topping while the brownie cups are baking. Mix flour, cocoa powder, baking powder, and salt in a small bowl with a whisk. Mix the sugar, melted butter, vanilla extract, and egg together well in a different bowl. Slowly add the dry ingredients to the wet ones while mixing them together. Keep doing this until a thick dough forms. Put in the little marshmallows. Take the brownie cups out of the oven and let them cool down a bit after they're done. Carefully put a spoonful of brownie batter on top of each muffin cup so that the batter covers the whole top. After taking the pan out of the oven, bake for another 8 to 10 minutes, or until the topping is set. Take them out of the oven and let them cool completely before taking them out of the muffin tin. No need to: To get a hi-hat look, melt some chocolate candy melts or chocolate chips and dip the cooled brookie cup tops in the chocolate. Wait until the chocolate is set before you serve it. Have fun with your tasty mini hi-hat brookie cups!
Prep Time: 20 minutes
Cook Time: 20 minutes
laberryy
