Martha Stewart Triple-Chocolate Brownie Cups

Martha Stewart Triple-Chocolate Brownie Cups are easy one-bowl treats packed with bittersweet chocolate, milk chocolate chips, and white chocolate chips. Baked in a muffin tin, they come out fudgy with crackly tops, great for a potluck or holiday baking with no slicing.

Cocoa powder and melted bittersweet chocolate build the dark, fudgy base while milk and white chips add sweet pockets throughout. Let each cup cool in the pan 15 minutes before lifting so the center sets instead of cracking.

Martha Stewart Triple-Chocolate Brownie Cups

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

425

kcal

Dense and fudgy with a crackly top, each cup holds pockets of melted milk chocolate and white chocolate against a dark bittersweet base.

Ingredients

• 1 stick unsalted butter, cut into large pieces
  

• 6 ounces bittersweet chocolate, coarsely chopped (1 cup)
  

• 1 1/2 cups sugar
  

• 3 large eggs
  

• 1/4 cup unsweetened cocoa powder
  

• 1/2 teaspoon kosher salt
  

• 1/2 cup plus 2 tablespoons unbleached all-purpose flour
  

• 1 cup (6 ounces) milk-chocolate chips
  

• 1 cup (6 ounces) white-chocolate chips
  

Directions

• Prep and melt: Preheat oven to 350F. Line twelve 2-1/2-inch muffin cups with paper bake cups. In a heatproof bowl set over (not in) a pot of simmering water, melt butter and bittersweet chocolate, stirring until smooth.
• Add sugar: Remove from heat and whisk in sugar.
• Add eggs: Whisk in eggs, one at a time, until combined.
• Add cocoa: Whisk in cocoa and salt.
• Fold in flour: Fold in flour until combined.
• Stir in chips: Stir in all chocolate chips.
• Fill and bake: Fill each cup nearly full with batter. Bake until top of brownie cup appears set and edges are slightly puffed, 20-25 minutes. Let brownies cool in pan for 15 minutes. (Center of brownies may dip upon cooling.)
• Cool completely: Transfer to a wire rack and let cool completely.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), Checkered Chef cooling racks, OXO 11-inch balloon whisk, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use semisweet chocolate instead of bittersweet?

Yes. Semisweet has more sugar than bittersweet, so the cups will be sweeter. Cut the granulated sugar by 2 tablespoons to compensate. The texture stays the same because the cocoa butter content is similar in both.

How do I store triple-chocolate brownie cups?

Keep them in an airtight container at room temperature for up to 3 days. Stack them with parchment between layers so the tops don't stick together. They freeze well for up to 2 months wrapped individually in plastic.

How do I know when the brownie cups are done?

The tops should look set and the edges will be slightly puffed, but the centers will still feel soft when you press gently. They won't rise like a cupcake. The centers may dip as they cool, which is normal for a fudgy brownie.

Can I add nuts to these brownie cups?

Stir 1/2 cup chopped walnuts or pecans into the batter along with the chocolate chips. Toast the nuts in a dry skillet for 3 minutes first, since toasting brings out more flavor than adding them raw.

Can I bake this batter as a regular pan of brownies?

Pour the batter into an 8-inch square pan lined with buttered parchment and bake at 350F for 35 to 40 minutes. The center should still look slightly underset when you pull it out. Let it cool completely before cutting into 2 1/2-inch squares.