Indulging in a batch of homemade brownies is always a treat, but have you ever considered making them in muffin pans? This unique twist on the classic brownie recipe delivers a delightful combination of crispy exteriors and irresistibly chewy interiors. Say goodbye to the days of fighting over corner pieces, as each individual cupcake brownie is a perfect portion all on its own. With just a few simple modifications and a clever baking technique, you’ll be able to create a batch of 24 mouthwatering cupcake brownies. So, let’s dive into the recipe and discover how to achieve these delectable treats that are sure to please both young and old alike.
Ingredients:
2 boxes of brownie mix
Eggs (as directed on the brownie mix boxes)
Nonstick spray
Instructions:
Preheat your oven to 350°F (175°C).
Prepare your muffin pans by generously spraying them with nonstick spray.
In a large bowl, combine the contents of the 2 boxes of brownie mix.
Follow the instructions on the brownie mix boxes regarding the additional ingredients, such as eggs. Add an extra egg to the mixture for a chewier texture.
Stir the brownie mix and eggs together until well combined.
Spoon the brownie batter evenly into the prepared muffin pans, filling each cup about three-quarters full.
Place the pans in the preheated oven and bake for approximately 20 minutes or until the tops of the brownies have a crispy texture.
After baking, remove the pans from the oven and let the brownies cool for about 5 minutes.
To remove the brownies from the pans, gently slide the tip of a butter knife around the edges of each cupcake brownie. This will help release them without sticking to the pan.
Once cooled and removed from the pans, enjoy the delightful combination of crispy exteriors and chewy interiors in your brownie cupcakes.
Note: The cooking times may vary slightly depending on your oven, so keep an eye on the brownies towards the end of the baking time to ensure they don’t overcook.
