Description
Delicious and chewy cupcake brownies made from boxed brownie mix with an extra egg for enhanced texture. These bite-sized treats are perfect for parties or a quick dessert, baked in muffin pans for easy serving and a fun twist on classic brownies.
Ingredients
Scale
Brownie Mixture
- 2 boxes of brownie mix
- 2 large eggs
- 1 extra large egg (for added chewiness)
Other
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for even baking.
- Prepare the Muffin Pans: Spray the muffin pans very well with nonstick cooking spray to prevent the brownie cupcakes from sticking.
- Mix the Brownie Batter: In a large bowl, prepare the brownie mixes according to package instructions. Add the extra egg to the mixture and stir until the batter is smooth and well combined for a chewier texture.
- 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 pans in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs, indicating they are perfectly baked but still moist.
- Cool and Remove: Allow the brownie cupcakes to cool in the pans for 5 minutes. Then gently use the tip of a butter knife to loosen and pop each brownie out of the pan.
- Serve: Let the cupcake brownies cool completely on a wire rack if desired, then serve and enjoy these delightful treats!
Notes
- Adding an extra egg makes the brownies chewier and more moist.
- Do not overfill muffin cups to prevent spilling and uneven baking.
- Use a toothpick to check doneness; a few moist crumbs indicate perfectly baked brownies.
- Allow brownies to cool slightly for easier removal from the pan.
- Store in an airtight container for up to 3 days for best freshness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
