Introduction
If you’re a corner-brownie lover, this recipe is made just for you. Brownie Cupcakes give everyone their own perfectly crispy edge with a soft, chewy center—no slicing, no fighting over the pan. By baking brownies in muffin tins, you get bakery-style brownie bites that are rich, indulgent, and incredibly easy to make.
These are perfect for parties, bake sales, lunchbox treats, or when you want a fast dessert with guaranteed results.
Why This Recipe Works
Baking brownies in muffin cups increases surface area, which creates those irresistible crisp edges. Adding an extra egg makes the texture richer and chewier, while using a boxed mix keeps the process simple and foolproof. The result is a brownie that looks impressive but requires minimal effort.
Ingredients
2 boxes of your favorite brownie mix
Ingredients listed on the box (water, oil, eggs, etc.)
1 extra egg (for added richness and chewiness)
Nonstick cooking spray
Equipment You’ll Need
Two 12-cup muffin pans
Mixing bowl
Whisk or spoon
Measuring cups
Butter knife or offset spatula for releasing brownies
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Proper preheating ensures even baking and helps the brownies develop a crackly top.
Step 2: Prepare the Batter
Prepare the brownie mix according to the package instructions. Once mixed, whisk in one extra egg. This simple addition deepens the flavor and creates a chewier, more decadent texture.
Step 3: Prepare the Muffin Pans
Generously spray both muffin pans with nonstick cooking spray, making sure to coat the sides well. This step is important to ensure the brownies release cleanly without breaking.
Step 4: Fill the Cups
Divide the batter evenly among the 24 muffin cups. Each cup should be about ¾ full to allow room for rising without overflowing.
Step 5: Bake
Bake at 350°F for about 20 minutes. The tops should look set and slightly crackly, while the centers remain soft. Avoid overbaking if you want a chewy interior.
Step 6: Cool and Remove
Let the brownie cupcakes cool in the pan for about 5 minutes. Carefully loosen the edges with a butter knife and gently lift them out. Cooling slightly helps them hold their shape.
Texture and Flavor
These brownie cupcakes are rich, chocolatey, and perfectly balanced. The outside has a light crispness, while the inside stays moist and chewy—exactly what brownie lovers crave.
Tips for Best Results
Bake 1–2 minutes less for extra gooey centers
Avoid overmixing the batter to keep brownies tender
Use a metal muffin pan for the best crisp edges
Let them cool slightly before removing to prevent tearing
Variations and Add-Ins
Stir in chocolate chips for extra richness
Add chopped walnuts or pecans for crunch
Swirl in peanut butter or Nutella before baking
Dust with powdered sugar after cooling
Drizzle with caramel or chocolate sauce for a dessert finish
Storage and Freezing
Store brownie cupcakes in an airtight container at room temperature for up to 3 days
Refrigerate for up to 5 days
Freeze in a zip-top bag for up to 2 months—perfect for quick treats
Frequently Asked Questions
Can I use homemade brownie batter instead of a mix?
Yes, homemade brownie batter works well. Just aim for a thick, fudgy consistency.
How do I know they’re done?
The tops should be set, and a toothpick inserted should come out with moist crumbs—not wet batter.
Can I make these ahead of time?
Absolutely. They taste great the next day and are ideal for make-ahead desserts.
Conclusion
Brownie Cupcakes are the perfect solution for anyone who loves crispy edges and chewy centers. Simple, versatile, and endlessly customizable, they’re a guaranteed crowd-pleaser. Whether you enjoy them plain or dressed up with toppings, these little brownie bites deliver big chocolate satisfaction in every bite.