BROWNIE COOKIE CUP RECIPES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
• Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
• Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.

Steps:

• Heat oven to 350°F (325°F for nonstick pan). Place paper baking cups in 24 miniature muffin cups.
• With sharp knife, cut each brownie dough round in half crosswise to make 2 halves; roll into balls. Place 1 ball into each muffin cup.
• Bake 15 to 17 minutes or until toothpick inserted into center comes out almost clean. Cool 10 minutes in pan; carefully remove to cooling rack.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until chips are melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner from one end of bag. Drizzle onto brownies, and top with sprinkles; serve. If desired, refrigerate about 15 minutes or until chocolate drizzle is set before serving.