Description
Delicious and easy-to-make Cupcake Brownies combine the fudgy texture of brownies with the convenient, single-serving size of cupcakes. Made with boxed brownie mix and an extra egg for added chewiness, these treats are perfect for parties, snacks, or anytime you crave a chocolatey delight.
Ingredients
Scale
Brownie Batter
- 2 boxes of brownie mix
- 3 large eggs (2 per package instructions plus 1 extra for chewiness)
Others
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cupcake brownies.
- Prepare the Muffin Pans: Spray the muffin pans thoroughly with nonstick cooking spray to prevent the brownies from sticking.
- Mix the Brownie Batter: In a large bowl, prepare the brownie mixes according to the package instructions, adding the extra egg to the mixture. Stir until everything is well combined and smooth.
- Fill the Muffin Pans: Pour the brownie batter into the prepared muffin pans, filling each cup about two-thirds full to allow room for rising.
- Bake: Place the muffin pans in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center of a brownie comes out with a few moist crumbs attached.
- Cool and Remove: Allow the brownies to cool in the pans for about 5 minutes. Then, use the tip of a butter knife to gently loosen and pop the brownies out of the pans.
- Enjoy: Let the cupcake brownies cool completely on a wire rack if desired, then serve and enjoy these fudgy, individual treats!
Notes
- Ensure the muffin pans are well greased or lined with cupcake liners for easier removal.
- An extra egg is added to the batter for extra chewiness and fudgy texture.
- Do not overfill the muffin cups to prevent overflow during baking.
- The baking time may vary slightly depending on your oven; start checking at 18 minutes.
- Store leftover cupcake brownies in an airtight container at room temperature for up to 3 days.
