These cupcake brownies are a fun twist on classic brownies, baked in muffin pans for perfect portion sizes. With a crispy exterior and a chewy interior, they’re sure to satisfy every brownie lover. Plus, you won’t have to fight over the corner pieces anymore!
Ingredients
- 2 boxes of brownie mix (any brand you prefer)
- 4 large eggs (1 extra egg for added richness)
- Nonstick spray (for greasing the pans)
Instructions
Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat.
Prepare the Muffin Pan: Spray a 24-cup muffin pan generously with nonstick spray to ensure the brownies pop out easily after baking.
Mix the Brownie Batter: In a large bowl, follow the instructions on the brownie mix boxes. However, add an extra egg to the mix for a more fudgy, chewy texture.
Fill the Muffin Cups: Pour the brownie batter evenly into each muffin cup, filling each about 3/4 full.
Bake: Place the muffin pan in the oven and bake for 20 minutes at 350°F.
Cool and Remove: Once baked, allow the brownies to cool in the pan for about 5 minutes. Use a butter knife to gently loosen the edges, and they should pop right out!
- Serve & Enjoy: Enjoy these perfectly portioned, crispy-edged, chewy brownies with friends or family. You won’t need to fight for the corner pieces anymore!
