Description
Muffin pan brownies are perfect for brownie lovers who crave chewy, crisp edges in every bite. Baked individually, they are portion-controlled and ideal for parties or quick desserts.
Ingredients
Scale
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup chocolate chips or chunks
Instructions
- Preheat the oven to 350°F and lightly grease a standard muffin pan or line with paper liners.
- In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.
- Sift in the cocoa powder, flour, salt, and baking powder. Stir with a spatula until just combined. Do not overmix. Fold in the chocolate chips or chunks.
- Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
- Bake for 15 to 18 minutes or until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for about 10 minutes before carefully removing them. Serve warm or at room temperature.
Notes
- Store leftovers in an airtight container for up to three days.
- Try adding nuts for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg