Description
These Brownie Cupcakes are the ultimate treat for chocolate lovers! Crispy on the outside and delightfully chewy on the inside, they’re easy to make and perfect for any occasion. A simple twist on classic brownies that’s sure to impress!
Ingredients
Scale
- 2 boxes of brownie mix
- 3 large eggs (2 from the box instructions, plus 1 extra for gooeyness)
- Nonstick spray
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Muffin Pans: Generously spray muffin pans with nonstick spray to prevent sticking.
- Make the Batter: Prepare the brownie mix according to the package instructions, adding an extra egg for extra gooeyness. Mix until well combined.
- Fill the Muffin Pans: Divide the brownie batter evenly among the muffin cups, filling each about 2/3 full to make 24 brownie cupcakes.
- Bake: Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (avoid overbaking).
- Cool and Serve: Let the cupcakes cool in the pans for 5 minutes. Use a butter knife to carefully remove them from the pans. Serve and enjoy!
Notes
- For extra indulgence, top with chocolate chips, chopped nuts, or a sprinkle of powdered sugar before baking.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- For easier removal, use silicone muffin liners.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180 kcal
- Sugar: 15
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg