Brownie Cupcakes – Crispy on the Outside, Chewy on the Inside
If you’re a corner-brownie lover, this recipe is for you. By baking brownies in muffin tins, every piece has that crisp edge and chewy center we all crave. No more fighting for the corners—everyone gets one!
Ingredients
- 2 boxes of your favorite brownie mix
- Ingredients listed on the box (water, oil, eggs, etc.)
- 1 extra egg (makes them richer and chewier)
- Nonstick cooking spray
Instructions
Step 1: Preheat the Oven
- Preheat to 350°F (175°C).
Step 2: Mix the Batter
- Prepare brownie mix according to package directions, then whisk in 1 extra egg. This adds richness and helps with that chewy texture.
Step 3: Prep the Pan
- Spray two 12-cup muffin pans generously with nonstick spray. Be thorough to make sure they release easily.
Step 4: Fill the Cups
- Divide batter evenly among the 24 muffin cups.
Step 5: Bake
- Bake at 350°F for about 20 minutes. The tops should look set and slightly crackly.
Step 6: Cool & Remove
- Let them cool in the pan for 5 minutes, then gently pop them out using the tip of a butter knife.
Tips & Variations
- For extra gooey centers, bake 1–2 minutes less.
- Add chocolate chips, walnuts, or peanut butter swirls to the batter.
- Dust with powdered sugar or drizzle with caramel once cooled.
- Freeze extras in a zip-top bag for quick treats later!
