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Top-down look at a round Brookie Muffin with a fudgy brownie base and a cookie dough top studded with chocolate chips.

Brookie Muffins

Fudgy brownie base topped with a soft cookie patty in a muffin shape, ready in 30 minutes using boxed mixes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method

Ingredients
  

  • 1 box brownie mix
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 tablespoons water
  • 1 package ready-made break-apart cookie dough

Method
 

  1. Mix brownie batter:

    Mix the brownie mix with eggs, oil, and water (or milk if the box says so) following the package instructions. Use the quantities listed on the box if they differ from those here.

  2. Line muffin tins:

    Place paper liners in muffin tins (without liners, brownies will stick; if omitting liners, coat cups thoroughly with nonstick spray).

  3. Fill muffin cups:

    Divide brownie batter among 18 muffin cups, filling each about half full or a bit less.

  4. Top with cookie patties:

    Shape the cookie dough into small patties that are narrower than the muffin cups, then set one on top of each brownie portion so that it rests with some batter visible around its edge.

  5. Bake brookies:

    Bake at 350°F (175°C) for 20–22 minutes, until a toothpick inserted comes out with moist crumbs attached.

  6. Release from pan:

    If you skipped paper liners, allow the brookies to cool for roughly 10 minutes, then slide a plastic knife around each one to release it from the pan.