Description
This Brownie Muffin Pan Recipe transforms classic brownie mix into individual, gooey brownie muffins, perfect for an easy-to-make dessert that’s portion-controlled and irresistibly fudgy.
Ingredients
Brownie Batter
- 2 boxes of brownie mix (including any eggs, oil, and water required per package instructions)
- 1 extra egg (to make the brownies extra gooey)
For Preparation
- Nonstick cooking spray (for greasing the muffin pans)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Generously spray two 12-cup muffin pans with nonstick cooking spray to prevent sticking.
- Mix the Batter: Prepare the brownie mix according to the package instructions, but add one extra egg beyond what the box calls for to ensure extra gooey brownies.
- Fill the Pans: Evenly divide the brownie batter among the 24 muffin cups, filling each about three-quarters full to allow for rising and spreading during baking.
- Bake: Place the muffin pans in the oven and bake for 20 minutes, or until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool & Release: Let the brownie muffins cool in the pans for about 5 minutes before gently popping each out using the tip of a butter knife.
- Enjoy: Serve warm with ice cream or cool completely before storing in an airtight container for freshness.
Notes
- Adding an extra egg gives the brownies a richer, gooey texture.
- Ensure the muffin pans are well greased to easily release the brownies.
- Don’t overfill the muffin cups to avoid spillage during baking.
- Use a toothpick test to check for doneness, aiming for moist crumbs rather than a dry toothpick.
- These brownie muffins can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to one week.
