Fudge Cup Brownies Made Three Ways

I posted a recipe for peanut butter cup brownies a while back. I thought they were really, good. I like the texture that the brownies take on when baked in a muffin tin. I’ve always been a fan of the corners of a pan of brownies, and baking them in a muffin pan makes all the brownies like the corners. Plus, calling them cup brownies makes me think of cup pies from Pushing Daisies and I LOVE that show. 

Anyhoo, I decided that I wanted to make a more basic and versatile version of muffin cup brownies. Here’s the recipe, followed by three variations:

Fudge Cup Brownies-Basic Recipe
1 cup vegan butter
2 cups sugar

2 tbsp corn syrup
1 1/4 cups cocoa powder
1/2 tsp salt
1 tsp vanilla
1 1/4 cup plain or vanilla soy yogurt
2 cup whole wheat flour

1 tsp baking soda
1 cup chocolate chips, divided

Preheat oven to 350 degrees and grease muffin tins (for 24 muffins). Do not use muffin papers. Melt butter. I use a large, metal bowl and put it right in the oven to melt the butter while the oven is preheating. When the butter is melted, add the sugar and corn syrup. Whisk to combine. Add the cocoa powder and whisk again. Mix in the salt, vanilla, and yogurt. Then mix in the flour, baking soda, and chocolate chips. You may need to switch from a whisk to a wooden spoon to mix in the flour. Spoon 2-3 tablespoons of batter into each of the muffin cups. Bake for 22 minutes. As soon as you take the brownies out of the oven, tap the center of each, with a spoon, to collapse them. Then run a butter knife around each cup, to loosen the brownies from the pan. Cool completely before removing from the pan and serving. Makes 24 brownies.

Variation 1–Rocky Road Cup Brownies
Top each brownie with vegan marshmallows or marshmallow fluff and toasted, sliced almonds. If you are using marshmallow fluff, wait until the brownies are completely cool, before putting it on. If you’re using whole vegan marshmallows, top the brownies while still hot. 

Variation 2–S’mores Cup Brownies
Top each brownie with vegan marshmallow, the same as you would for the rocky road brownies. Then sprinkle with graham cracker crumbs.

Variation 3–Ice Cream Cup Brownies
Top each brownie with a small scoop of vegan ice cream. I used a one ounce scoop to add a little bit of Luna and Larry’s Coconut Bliss Chocolate Hazelnut Fudge to the brownies. You could certainly use any kind of non-dairy ice cream, but I really like this combination, because Luna and Larry’s coconut ice cream isn’t super sweet. It creates a nice contrast to the rich, dense, sweet brownies. 

Wondering how to make vegan marshmallow fluff? I found out how, when my attempt at making vegan marshmallows failed. I followed Martha Stewart’s homemade marshmallow recipe, but I used three boxes of Natural Dessert unflavored vegan gelatin. I whipped the marshmallow mixture for well over 20 minutes and it never got aerated the way it needed to. I gave up and refrigerated the sticky mixture, which is now a delightful marshmallow fluff. 

If you prefer to buy vegan marshmallows, I adore both Chicago SoyDairy’s Dandies and Sweet and Sara’s marshmallows

It’s not too late to vote for Vegan Mother Hubbard in Circle of Mom’s Top 25 Veg Mom Blog contest. Please throw a vote my way!


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