Hi-Hat Brookie (Brownies & Cookies) Cups in miniature form. There’s no question as to whether or not you should make them. This is a must-try for anyone with a sweet tooth!
Hi! How was your weekend? What did you do? Around these parts, we enjoyed two bonfires, a delicious BBQ with the most amazing ribs ever, my brother-in-law’s birthday party, and creating a dessert I had been dreaming of for weeks now! And my, oh my are they dreamy.
I cannot wait to tell you all about these Mini Hi-Hat Brookie Cups, so let’s get started.
This blogging thing has become one of my most favorite things to do in my spare time. I always look forward to getting to put my post together and talk to all of you. But I’m not going to lie, some days I am more excited ab0ut sharing a recipe than others. Not because of the quality of the recipe (I seriously love them all and wouldn’t be sharing them if I didn’t), but whenever I get to click publish on a recipe that brings back memories or that helped me conquer a kitchen challenge (and therefore creating a memory), I have a hard time hiding my excitement. And I wouldn’t want to.
Creating a Hi-Hat dessert was a serious and intimidating task for me, but I am so glad I tackled it and am ready to have you join me in on the fun!
For years I had been looking at gorgeous pictures of people’s beautiful hi-hat cupcakes and always wondered how they did that. I just couldn’t imagine that it wouldn’t turn into somewhat of a melty and frustrating mess, which is precisely why I added it to my list of kitchen challenges and things I will have to make in the far future.
But since there’s no better day than today and because I finally wanted a taste of hi-hat wonderfulness, I finally caved and got to work.
Just so I could concentrate on the most important part, I used a box of brownie mix and store-bought cookie dough to create the brookie cups. You could totally make both of them from scratch, which is probably what I’ll do next, but for the sake of time and in order not to complicate things, I went the store-bought route.
After my brookie cups finished baking, I started mixing the frosting. I spent a good 15 minutes beating and whisking away my first batch and almost gave up… yep, that’s right. My first batch of frosting looked and tasted nothing like I had envisioned. It was way too grainy (from the sugar that hadn’t melted) and just altogether wrong.
But I am not one to give up easily. Turns out I forgot to add the water, which made all the difference the second time around. It’s the little things.
I used a recipe as a reference that was somewhat confusing and not very clear. But don’t worry, I made sure to explain everything in detail below. I am confident you will have success at your first try as long as you follow and carefully read the instructions.
Dipping the frosted brookies into the warm, melted chocolate was the one thing I had worried about the most. Totally unnecessary. It’s so much fun to dip away and see that chocolate harden into a beautiful shell within seconds. It won’t melt on ya, promise. It’s ah-mazing.
Oh, do I even need to begin to describe how out-of-this-world delicious they are? Cookies, brownies, a fluffy, sweet and almost marshmallow-like-chocolate-covered topping? The flavors, the texture, the miniature size. These cups are the bomb dot com.
- 1 box prepared brownie mix
- 1 package mini chocolate chip cookie dough (I used Toll House)
- 3 large egg whites
- 1/4 cup water
- 1 3/4 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 8 oz. semisweet chocolate
- 2 tablespoons canola oil
- Preheat oven to 350 degrees F. Thoroughly grease 24 mini muffin cups.
- 1. Prepare brownie mix according to package directions. Set aside.
- 2. Place one piece of mini chocolate chip cookie dough into each muffin cup and flatten slightly (each cup should be filled almost halfway). Spoon prepared brownie batter on top of cookie dough until each cup is filled almost all the way. Place in the oven and bake for 15 minutes. Remove and let cool for 10 minutes before transferring to a wire rack to cool completely.
- 3. Once brookie cups are cool, prepare the frosting. In a large heatproof bowl, combine egg whites, water, sugar and cream of tartar. Using a hand mixer, beat on high for 1-2 minutes, or until foamy. Set bowl over a pan simmering with water (not touching the bowl) and continue to beat mixture with the hand mixer for 12 minutes (until stiff peaks form and frosting temperature reaches 160 degrees F. I used a candy thermometer for this). Remove from the pan and beat for another 2 minutes or until thick and creamy. Transfer 1/2 of the mixture to a piping bag fitted with a #12 plain pastry tip. Pipe frosting onto each brookie cup and place in the freezer for at least 15 minutes.
- 4. Melt chocolate and oil in a microwave-safe bowl in 20 second increments until fully melted. Dip each brookie cup into the melted chocolate, covering the frosting and place in the fridge for 5 minutes or until ready to serve.
- Frosting adapted from marthastewart.com
- Mini Hi-Hat Brookie Cups will keep up to 3 days stored in the fridge or freezer.