Recipe By LeAnna
Published Jun 19th
Brownie Cups
Prep 15m Cook 25m Additional - Ready In 40m
Servings 24 servings Calories 269.6

Brownie meets cupcake – with a twist.

Recipe Ingredients

  • 14 tablespoons unsweetened cocoa powder
  • ¾ cup butter, melted
  • 3 tablespoons vegetable oil
  • 2 cups white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup chopped walnuts
  • 1 ½ cups finely crushed animal cracker cookies
  • ⅓ cup white sugar
  • 6 tablespoons butter, melted

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (180 degrees C). Lightly grease 24 muffin cups.
  2. 2 Beat cocoa powder, 3/4 cup butter, oil, and 2 cups sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Mix flour mixture into egg mixture until just incorporated. Fold in walnuts, mixing just enough to evenly combine.
  3. 3 Combine animal cracker crumbs, 1/3 cup sugar, and 6 tablespoons butter in a bowl; mix until well blended. Press cracker mixture into the bottom of each prepared muffin cup. Pour brownie mixture into muffin cups, filling 3/4 full.
  4. 4 Bake in preheated oven until a toothpick inserted in center comes out clean, 25 to 35 minutes.

Nutrition Facts

  • Calories 269.6
  • Carbohydrate 31.5 g
  • Cholesterol 46.1 mg
  • Fat 15.8 g
  • Fiber 1.7 g
  • Protein 3.3 g
  • Saturated Fat 6.7 g
  • Sodium 107.1 mg
  • Sugar 21.6 g


  1. It is pretty good. I was using cake pop maker so I added a bit of baking powder and put a piece of chocolate chip in the middle. I think it will taste ok with whipped cream or ice cream...
  2. A review means you tried the recipe and you are commenting on whether you think it was good or bad. This is helpful to others who may be considering trying it. Don't give a recipe a poor rating because you think it calls for too much sugar and is unhealthy. If you are looking for - Read more ...
  3. I volunteered to make brownies for a teacher appreciation luncheon and discovered the night before that I didn't have as much brownie mix as I thought:-/ A quick search turned these up. They won because they used ingredients that I had on hand and seem portable. I'm glad for the decision! I omitted the nuts - Read more ...
  4. loved the brownie part...not so much the animal cracker part. Will def make again minus the animal crackers:)
  5. Delicious every time!
  6. We love brownies and my family thought these were among the best! The crust seems crumbly at first but after they're cooked everything holds together perfectly. Omitted the nuts and made them in mini muffin tins baked for about 12 minutes. Thank you!
  7. I made these for a friend who was sick. I wasn't sure about the crust at the bottom at first but was pleasantly surprised. They turned out great and I would definitely make them again!
  8. I made these with pecans instead of walnuts baked them in mini muffin tins (which took 12-14 minutes) and topped them with caramel icing. They were a huge hit and I will definitely be making them again.
  9. My son wanted brownies for his birthday instead of cake so I thought I would give these a try. I used chocolate graham crackers and chocolate frosting. These brownies are very dense and rich. When I make them again I will stick to the animal crackers for the crust and try making them in a - Read more ...
  10. I made these last weekend, as part of a dessert donation to a local shelter. I used chocolate graham crackers for the base as I had that on hand, but otherwise adhered to the recipe. Then I piped buttercream onto each of the brownies. I was very pleased with the recipe--in particular, I found the - Read more ...