Description

This Brownie Muffin Pan Recipe transforms classic brownie mix into perfectly portioned, gooey brownie muffins. By adding an extra egg to the batter, these treats come out extra moist and fudgy, baked conveniently in muffin pans for quick baking and easy serving. Ideal for parties, snack time, or anytime you crave a rich chocolate dessert, these brownie muffins are simple to prepare and deliver the indulgent taste of brownies in a fun handheld form.

Ingredients

Scale

Brownie Batter

2 boxes of brownie mix (including additional ingredients as per package instructions such as eggs, oil, and water)
1 extra egg (for extra gooey brownies)

For Preparation

Nonstick cooking spray (for greasing the muffin pans)

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Instructions

Preheat and prepare pans: Preheat your oven to 350°F (175°C). Generously spray two 12-cup muffin pans with nonstick cooking spray to prevent sticking.
Prepare brownie mix: Prepare the brownie mix as directed on the box, but be sure to add one extra egg than is called for to make the brownies extra gooey and moist.
Fill muffin cups: Evenly divide the brownie batter among the 24 muffin cups, filling each about 3/4 full to allow the brownies space to rise and spread while baking.
Bake the brownies: Place the muffin pans in the oven and bake for 20 minutes. The tops should appear set, and a toothpick inserted into the center should come out with a few moist crumbs, indicating perfect doneness.
Cool and remove: Let the brownies cool in the pan for about 5 minutes. Then, gently run a butter knife around the edges of each muffin to loosen them and carefully pop each brownie muffin out of the pan.
Serve or store: Serve the brownie muffins warm, optionally with a scoop of ice cream for an extra indulgence, or let them cool completely before storing in an airtight container to maintain freshness.

Notes

Adding an extra egg increases moisture and gooeyness in the brownie muffins.
Filling muffin cups 3/4 full prevents overflowing and ensures even baking.
Use a toothpick test to avoid overbaking; moist crumbs indicate perfect texture.
Cooling slightly before removal helps keep the muffins intact and prevents breaking.
Store cooled brownie muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.