Muffin Pan Brownies
Muffin pan brownies are the perfect solution for brownie lovers who crave those chewy, crisp edges in every bite. Baked individually in a muffin tin, these rich, fudgy brownies are portion-controlled, easy to serve, and ideal for parties, lunchboxes, or quick desserts. The centers stay gooey while the edges turn perfectly chewy.
Ingredients
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
½ cup chocolate chips or chunks
Instructions
Preheat the oven to 350°F and lightly grease a standard muffin pan or line with paper liners.
In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.
Sift in the cocoa powder, flour, salt, and baking powder. Stir with a spatula until just combined. Do not overmix. Fold in the chocolate chips or chunks.
Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
Bake for 15 to 18 minutes or until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan for about 10 minutes before carefully removing them. Serve warm or at room temperature.
Notes
These brownie bites can be customized with nuts, peanut butter swirls, or caramel chips for added flavor. Be sure not to overbake if you want fudgy centers. Store in an airtight container for up to four days or freeze for longer storage. Reheat briefly in the microwave for that just-baked texture.
Find it online: https://richspoon.com/muffin-pan-brownies/