Brownies in Muffin Pans: A Crispy-Outside, Chewy-Inside Love Affair
These muffin-pan brownies have irresistible crisp edges, fudgy centers, and perfectly portioned servings. They’re easy to make and bake in less time than a traditional pan of brownies.
Ingredients
½ cup (113 g) unsalted butter
1 cup (200 g) granulated sugar
½ cup (100 g) light brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla extract
⅔ cup (55 g) unsweetened cocoa powder
¾ cup (95 g) all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ cup (90 g) semi-sweet chocolate chips or chunks (optional)
Instructions
Preheat the oven to 350°F (175°C).
Grease or line a 12-cup muffin pan with paper liners.
Melt the butter and let it cool slightly.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla extract.
Sift together the cocoa powder, flour, salt, and baking powder.
Fold the dry ingredients into the wet ingredients just until combined. Stir in the chocolate chips if using.
Fill each muffin cup about ⅔ full.
Bake for 18–22 minutes, or until the tops are set and a toothpick inserted near the edge comes out with a few moist crumbs.
Let the brownies cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Optional Add-Ins
½ cup chopped walnuts or pecans
Peanut butter chips
White chocolate chips
Caramel bits
Espresso powder (1 teaspoon) to enhance the chocolate flavor
Tips
Avoid overbaking to keep the centers fudgy.
For bakery-style brownies, sprinkle a few extra chocolate chips on top before baking.
Use a cookie scoop to portion the batter evenly.
Store in an airtight container at room temperature for 3–4 days or freeze for up to 3 months
