Brownie Muffin Pan Recipe

Introduction

I recently tried making Brownie Muffins for a family gathering, and let me tell you, they were a massive hit! Picture this: a rich, fudgy brownie texture, but in the perfect portioned muffin shape. My family couldn’t get enough of them. The best part? It’s super easy to make! Using brownie mix (with a small twist), these muffins came out of the pan perfectly baked and gooey, just the way we like them. They were soft, chewy, and just the right amount of chocolatey goodness. Whether you’re serving them at a party, packing them for a lunchbox treat, or just craving something sweet, these brownie muffins are a foolproof dessert everyone will love.

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Why You’ll Love This Brownie Muffin Pan Recipe

Brownie muffins combine all the irresistible qualities of traditional brownies—rich, fudgy, and chocolatey—with the convenience of a muffin-shaped treat. Here’s why this Brownie Muffin Pan Recipe is sure to become one of your go-to desserts:

• Fudgy, Gooey Texture: By adding an extra egg, these brownie muffins have a slightly gooey center, which gives them that decadent, melt-in-your-mouth quality that’s a hallmark of great brownies.
• Perfect for Portion Control: No need to worry about slicing a big pan of brownies; these muffin-sized brownies are already portioned out, making it easier to grab a single serving without the mess.
• Easy to Make: Using boxed brownie mix makes this recipe quick and hassle-free, perfect for last-minute treats or a sweet craving that needs to be satisfied in a hurry.
• Customizable: You can mix in your favorite extras, like chocolate chips, nuts, or caramel swirls, for a personalized touch.
• Great for Any Occasion: Whether you’re serving them at a holiday gathering, bringing them to a potluck, or just enjoying them at home, these brownie muffins are versatile enough to be enjoyed at any time.

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Ingredients

To make Brownie Muffin Pan treats, you’ll need the following ingredients:

• 2 boxes of brownie mix (follow package instructions for additional ingredients, typically eggs, oil, and water)
• 1 extra egg (for extra gooeyness)
• Nonstick cooking spray (for greasing the muffin pans)

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Instructions

Making these Brownie Muffins is as easy as 1-2-3. Here’s how to do it:

1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). Generously spray two 12-cup muffin pans with nonstick cooking spray to ensure easy release once the brownies are baked.
2. Mix the Batter:
   Follow the instructions on the brownie mix box for the base recipe, but add one extra egg to the mix. This addition will give your brownies a slightly gooey, fudgy center, which is key for that “muffin-like brownie” texture. Stir the batter until smooth and fully combined.
3. Fill the Pans:
   Divide the batter evenly among the 24 muffin cups. Fill each muffin cup about 3/4 full to leave room for the brownies to rise and expand as they bake.
4. Bake:
   Place the muffin pans in the preheated oven and bake for approximately 20 minutes. Check the brownies by inserting a toothpick into the center of one of the muffins; it should come out with a few moist crumbs, but not raw batter.
5. Cool & Release:
   Once baked, let the brownies cool in the pans for about 5 minutes. Then, use the tip of a butter knife to gently pop each brownie muffin out of the pan. Let them cool slightly before serving.
6. Enjoy:
   Serve these warm with a scoop of vanilla ice cream for an extra treat, or allow them to cool completely for easy storage in an airtight container.

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Nutrition Facts (Per Serving)

Here is an approximate nutritional breakdown for each Brownie Muffin:

• Serving Size: 1 muffin (based on a 24-muffin batch)
• Calories: 180 kcal
• Total Fat: 9g
  • Saturated Fat: 3g
  • Trans Fat: 0g
• Cholesterol: 35mg
• Sodium: 150mg
• Total Carbohydrates: 26g
  • Dietary Fiber: 1g
  • Sugars: 20g
• Protein: 2g

(Note: Nutritional values may vary based on the brownie mix brand used and any add-ins like chocolate chips or nuts.)

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Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

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How to Serve

Here are some delicious ways to serve your Brownie Muffins:

• As a Solo Treat: Perfect for an afternoon snack or a dessert after dinner.
• With Ice Cream: Serve warm brownie muffins with a scoop of vanilla, chocolate, or mint chocolate chip ice cream for an extra indulgent dessert.
• Topped with Whipped Cream: Add a dollop of whipped cream on top for a lighter, fluffier dessert experience.
• With a Drizzle: Drizzle with caramel or fudge sauce for extra sweetness.
• For Breakfast: Who says brownies can’t be breakfast? Enjoy a muffin with your morning coffee or tea!

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Additional Tips

1. Use High-Quality Brownie Mix: The quality of your brownie mix will make a big difference in flavor. If you have a favorite, stick with that for the best results.
2. Add Mix-Ins for Extra Decadence: For a richer treat, fold in chocolate chips, walnuts, or caramel chunks into the batter before baking.
3. Don’t Overfill the Muffin Cups: Only fill the muffin cups about 3/4 full. If you fill them too much, the brownies may spill over and create a mess.
4. Allow Cooling Time: Let the brownies cool for at least 5 minutes in the pan before removing them. This ensures they hold their shape and don’t fall apart when you take them out.
5. Storage: Brownie muffins can be stored in an airtight container for up to 3 days at room temperature, or refrigerated for longer shelf life. You can also freeze them for up to 3 months. Simply reheat in the microwave for a few seconds when you’re ready to eat.

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FAQ Section

1. Can I use any brownie mix for this recipe?
Yes! You can use any brand of brownie mix you prefer. Just follow the box instructions, and remember to add the extra egg for a gooier texture.

2. What’s the best way to store leftover brownie muffins?
Store leftover brownie muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them or freeze them for up to 3 months.

3. Can I add nuts to the brownie muffins?
Yes, you can easily add nuts such as walnuts or pecans. Just fold them into the batter before dividing it into the muffin cups.

4. How do I know when my brownie muffins are done?
Insert a toothpick into the center of a muffin. It should come out with a few moist crumbs (not wet batter). If it comes out clean, the muffins are likely overbaked.

5. Can I make these without eggs?
Yes, you can substitute eggs with an egg replacer or use applesauce as a binder for a vegan version. However, the texture may differ slightly.

6. Can I make these brownies in a regular pan instead of a muffin tin?
Yes, you can make them in a standard brownie pan. Just adjust the baking time accordingly—typically 30-40 minutes at 350°F.

7. Can I freeze these brownie muffins?
Yes, brownie muffins freeze well. Wrap each muffin in plastic wrap or foil, then store in a freezer bag. Reheat them in the microwave or oven when you’re ready to enjoy.

8. How many muffins does this recipe make?
This recipe makes 24 brownie muffins (two 12-cup muffin pans).

9. Can I make these brownie muffins ahead of time?
Yes! You can prepare the batter and refrigerate it for up to 24 hours before baking, or bake them ahead and store them in an airtight container.

10. Can I add frosting on top of these brownie muffins?
Absolutely! A light layer of cream cheese frosting or chocolate ganache would be a great topping for these rich brownie muffins.

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Conclusion

If you’re looking for a quick, delicious, and crowd-pleasing dessert, this Brownie Muffin Pan Recipe is a must-try. It combines the best elements of a brownie—rich, fudgy, and chocolatey—with the convenience of individual servings. Plus, it’s incredibly versatile, allowing you to customize with mix-ins like chocolate chips, caramel swirls, or nuts. Whether you serve them warm with ice cream or store them for later, these brownie muffins are sure to become a favorite in your household. Happy baking!

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