Brown Butter S'mores Brookie Cups

• portioner: 14 cups
• aktiv tid: 40 minutes
• total tid: 1 hour 38 minutes

Ingredienser

1/2 cup (113g) salted butter

1/2 cup (115g) brown sugar

1/4 cup (55g) granulated sugar

1 egg, at room temperature

1 tbsp (15ml) heavy cream, at room temperature (substitution: milk of choice)

1 tsp (4g) vanilla extract

1 cup + 6 tbsp (165g) all-purpose flour

1/2 tsp (3g) baking soda

1/2 tsp (2g) baking powder

Pinch of salt

3/4 cup (150g) chocolate chips of choice (I used semi-sweet)

1 cup (226g) salted butter

6oz dark chocolate chips or chopped chocolate

1/2 cup + 2 tbsp (50g) unsweetened cocoa powder

2 tbsp (30ml) olive oil

3 eggs, at room temperature

3/4 cup (170g) brown sugar

3/4 cup (165g) granulated sugar

2 tsp (8g) vanilla extract

1/2 cup + 1 tbsp (68g) all-purpose flour

1/2 tsp (3g) salt

3/4 cup (150g) chocolate chips of choice (I used semi-sweet)

2-3 Hershey’s milk chocolate bars

2-3 sheets of graham crackers

12-14 marshmallows OR 12-14 tbsp of marshmallow fluff (I would actually recommend using fluff here, it has less of a chance of evaporating while baking)

Vejledning

Preheat the oven to 350F. Line a 12-cup muffin tin with muffin liners and set aside.

Start by browning the butter for the cookie dough. Add the 1/2 cup (113g) of butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). As the butter continues to cook, you’ll notice that it starts to foam up across the surface (after about 2 minutes). Stir frequently to prevent the milk solids from burning. Continue cooking, stirring with a spatula, until the milk solids begin to brown (the brown specks at the bottom of the pan) and the color starts to deepen. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl. Set aside to cool slightly (about 15-20 minutes).

In a separate medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Once the brown butter for the cookie dough has cooled slightly, add both sugars and whisk to combine. Add the egg and whisk until well combined and lighter in color. Then whisk in the heavy cream (or milk of choice) and vanilla until incorporated.

Add the dry ingredients into the wet, and fold until just combined. Then fold in the chocolate chips.

Cover the bowl with plastic wrap and place in the fridge while you making the brownie batter.

Brown the butter and prepare the chocolate mixture for the brownie batter. Repeat the process for the brown butter by adding the 1 cup of butter to a saucepan and browning. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat.

Place the chocolate chips (or chopped chocolate) into a medium bowl. While the brown butter is still hot, pour it over the chocolate chips in the bowl. Quickly stir to combine until the chocolate is fully melted. Then, mix in the cocoa powder, instant espresso powder (if using), and olive oil (or oil of choice) and fully incorporated. Set aside to cool slightly while you prepare the egg/sugar mixture.

In a separate large bowl, add the eggs and both sugars. Use a whisk or handheld electric mixer to whisk together, until the sugar is fully dissolved and the mixture is frothy (this can take 5-7 minutes). I recommend rubbing some of the mixture between two fingers — if it feels smooth, you’re good! If you still feel some sugar granules, then keep whisking.

Once the chocolate mixture that you previously prepared is cooled (it’s fine if it’s still a little warm), add it into the egg/sugar mixture and whisk to combine, until all of it is fully incorporated.

Fold in flour and salt. Then, fold in the chocolate chips.

Break pieces of your graham cracker sheets into pieces small enough to fit in the bottom of each muffin well. Place 1 piece at the bottom of each. Then, use a medium cookie scoop to scoop and form discs of the cookie dough and place 1 disc on top of each graham cracker piece. You should use about 2/3 of your cookie dough here, reserving the remaining 1/3 for topping.

Place 2 pieces of Hershey’s milk chocolate on top of each cookie dough disc, followed by 1 marshmallow (or 1 tbsp of marshmallow fluff).

Then use a large cookie scoop to scoop the brownie batter on top of the marshmallows, and use your hands to shape and form the brownie batter around the marshmallows, aiming covering them completely (don’t be afraid to add a little more batter if needed). Finish by dispersing the remaining cookie dough on top of each cup. I like to break apart the cookie dough into little pieces and place about 3 small pieces on top of each (refer to video if needed).

Place the pan on the middle rack of your oven and bake at 350F for 18-23 minutes, or until the tops and edges are golden brown but the center is still slightly soft.

Remove from the oven and allow to cool in the pan for at least 15-20 minutes.

Then remove from the pan and serve warm with a sprinkle of flaky sea salt and a cold glass of milk.

Enjoy!