Brownie Cupcakes (Crispy-Edge, Chewy-Center)
“I always make brownies in muffin pans—crispy outside, chewy inside. No more corner fights!”
Ingredients (makes about 24)
- 2 boxes brownie mix (18–20 oz / 510–566 g each)
- Eggs, oil, and water as listed on both boxes
- + 1 extra large egg (for extra gooeyness)
- Nonstick cooking spray
- Optional add-ins: 1 cup chocolate chips or chopped nuts
Instructions
- Prep: Preheat oven to 350°F (175°C). Generously spray two 12-cup muffin pans with nonstick spray (or line with papers and spray the liners).
- Mix: In a large bowl, prepare the two brownie mixes according to package directions. Beat in 1 extra egg. Fold in any optional add-ins.
- Fill: Divide batter among muffin cups, filling each about 2/3 full.
- Bake: Bake for 20 minutes (start checking at 18). Centers should look set with shiny crackly tops.
- Cool & release: Let cool 5 minutes. Run a butter knife around edges and gently lift out. Cool on a rack.
Notes
- For fudgier brownies, reduce bake time by 1–2 minutes; for cakier, bake a bit longer.
- Spray well—this is the secret to easy release and crispy edges.
- Store airtight up to 3 days, or freeze up to 2 months.
