Muffin Pan Brownie Cups
These Muffin Pan Brownie Cups are the perfect bite-sized treat, offering crispy edges and a soft, gooey center in every cup. Ideal for parties, family gatherings, or solo indulgence, they’re quick and easy to make, customizable with your favorite mix-ins and toppings.
Equipment
- 24-cup muffin pan
- Large mixing bowl
- Whisk or spatula
- Toothpick (for testing doneness)
- Cooling rack
Ingredients
- 2 boxes of brownie mix 18–20 oz each
- 4 large eggs add 1 extra for a chewier texture
- Ingredients as per box instructions usually oil and water
- Nonstick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Grease the muffin pan generously with nonstick cooking spray.
- In a large mixing bowl, combine the brownie mix and additional ingredients as instructed on the box. Add an extra egg for a chewier texture and stir until smooth.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18–22 minutes. Check for doneness at the 18-minute mark by inserting a toothpick into the center of a cup. It should come out with a few moist crumbs.
- Allow the brownie cups to cool in the pan for 5 minutes, then gently loosen the edges and transfer them to a wire rack to cool completely.
- Serve warm for a gooey center or cool for a firmer texture.
Notes
Swaps: Use gluten-free brownie mix for dietary restrictions, or substitute vegetable oil with melted coconut oil or butter for a richer flavor.
Additions: Add 1/2 cup chocolate chips, nuts, or swirl in peanut butter, caramel, or cream cheese for extra flavor.
To avoid overbaking, check for doneness at the 18-minute mark.
Additions: Add 1/2 cup chocolate chips, nuts, or swirl in peanut butter, caramel, or cream cheese for extra flavor.
To avoid overbaking, check for doneness at the 18-minute mark.