Description
Looking for the perfect brownies that are crispy on the outside and chewy on the inside? These brownie cupcakes are a game-changer—no more fighting over the corner pieces! This easy recipe is perfect for anyone craving the ideal brownie in a cupcake form.
Ingredients
Scale
- 2 boxes of brownie mix (family size)
- Ingredients listed on the brownie mix box (usually eggs, oil, and water)
- 1 extra egg (for extra gooeyness)
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Batter: In a large mixing bowl, combine both boxes of brownie mix with the ingredients listed on the box. Add one extra egg to make the brownies extra gooey. Mix until smooth.
- Prep the Muffin Pan: Spray two 12-cup muffin pans generously with nonstick cooking spray. This ensures the brownies pop out easily after baking.
- Fill the Cups: Divide the batter evenly among the 24 muffin cups, filling each about 3/4 full.
- Bake: Place the pans in the preheated oven and bake for 20 minutes. The tops should look set but still soft in the center—don’t overbake!
- Cool and Remove: Let the brownie cupcakes cool in the pans for 5 minutes. Then, use the tip of a butter knife to gently pop them out.
- Serve and Enjoy: These brownie cupcakes are perfect as they are, but feel free to dress them up with a dusting of powdered sugar, a drizzle of caramel, or a scoop of ice cream!
Notes
- Feel free to add chocolate chips or chopped nuts to the batter for extra flavor!
- These are best enjoyed fresh, but they can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2.5
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg