Brownie Cupcakes
By baking brownie batter in a muffin pan, you get individual servings that are crispy on the outside and fudgy on the inside every time.
A simple trick with boxed brownie mix makes them quick, easy, and foolproof.
Cuisine: American
Category: Dessert
Keywords: brownies, brownie cupcakes, chewy brownies, crispy brownies, muffin tin brownies
Prep Time:
Cook Time:
Total Time:
Yield: 24 brownie cupcakes
Table of Contents
Ingredients
- 2 boxes of brownie mix (standard size, about 18 oz each)
- Ingredients listed on the brownie mix box (usually eggs, oil, and water)
- +1 extra egg (adds richness and chewiness)
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (175°C). Spray two 12-cup muffin pans generously with nonstick cooking spray.
- Prepare the brownie batter according to the package instructions, adding one extra egg to the mixture. Stir until smooth.
- Divide the batter evenly among the 24 muffin cups, filling each about 2/3 full.
- Bake for 20 minutes, or until the tops are set and a shiny, crackly crust forms.
- Cool in the pan for 5 minutes, then use the tip of a butter knife to gently pop each brownie cupcake out of the tin.
Tips for Success
- Spray the pans generously with nonstick spray to ensure easy release.
- Don’t overbake—slightly underdone centers will stay chewy once cooled.
- For even fudgier brownies, reduce baking time by 1–2 minutes.