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.
Happy Monday!
- 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.
These cupcakes look beautiful, Kathi! I’m glad you conquered your fear and went for it, because these cuties are amazing. And the cookie dough is the perfect touch!
DYING over how crazy adorbs these look!!! and omg they seem deadly too, like I’d inhale seven of them and not even realize it lol
WOW these are seriously amazing! I’m also intimidated by them, but you made them look awesome 🙂
oh my goodness. . amazing!! You combined so many wonderful things here. . I am in love with the hi-hat look and cannot wait to try these!!
These are too cute! Can’t get over it!
ive always ogled at high hat cupcakes but never had the confidence to create my own. definitely inspired to give the recipe a go. thanks for the idea, they look delicious!
This are GORGEOUS **Applause** You totally nailed ’em!
O my goodness! These are just soooooo “dreamy!” I don’t think that it is possible to have a better combination of desserts all in one cup! These are inspirational, and I just love them, Kathi! Pinned!
I just love hi-hat desserts and these little brookie cups are so cute! And I bet they taste amazing! All that chocolate flavor is calling my name!
These are so cute and delicious Kathi. I feel like spending some time around a bonfire this upcoming weekend. That would be nice.
How cool is that? I love everything about this recipe!
These are so gorgeous, Kathi! You did an amazing job, they turned out perfectly! I love that you added the cookie dough too – genius!
I know what you mean about clicking publish. Blogging isn’t always easy, but at least it’s so much fun! 🙂 And I really think you’ve nailed it with these adorable hi hat brookies! They look simply perfect.
Never heard of a hi-hat Brookie Cup, but I’m pretty sure I need one like, yesterday! So adorable and I’m swooning. Sharing & pinning!
I want some of these so bad! Look at all that marshmallow! I’ve made brookie before and they are fantastic on their own, but topped with marshmallow then dipped in chocolate…I can’t wait!
These are so CUTE, Kathi! Love how high you got the high hat 😉 And dipping them in the chocolate, wow, they kind of look like my favorite DQ dip cones. Bet they taste even better, though!
Such pretty “brookies” these are! I’d never heard of them- but now I’m totally into them. And I’m glad I’m not the only one who uses a boxed mixed sometimes for the batter…it saves so much time and allows me to focus on the more important element- the frosting! These look really delicious…
These are every sweet tooth lovers dream!! I’m glad you made these and they look amazing!!
Ummm these are so freakin’ cute!
Oh wow these are the cutest things ever!!!
Oh how I’ve missed your tempting desserts when I was away on vacation. These mini hi hat brookie cups might be the best yet! They look delicious Kathi. Can’t wait to whip these babies up!
Kathi! These little brookie cups look almost too pretty to eat. Almost being the key word there. Pretty sure I’d have no problem eating one–let’s be honest here, 5–of them! I’ve never made hi-hat cupcakes, and I think you’ve convinced me I need to give it a go. Here’s to conquering new things in the kitchen!
Oh man Kathi! These look SO great. To be honest I’ve always been nervous about making hi-hat anything because I totally envisioned a gloopy, melting mess. So glad to hear I should be courageous and give these a shot. Yum!!
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These are seriously so gorgeous. They look so delicious!! 🙂
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Hi, Kathi! I love your Brownies & Cookies recipe! I need to replace granulated sugar with honey and it would be perfect. Thx for sharing!
This mini Hi-Hat Brookie looks absolutely fantastic. Beautiful photos, too. I look forward to trying this. Thanks, Kathi!