Rich, fudgy brownies baked in a muffin pan for perfectly portioned treats—with chewy edges and soft centers.
Ingredients (Makes 12 brownie cups)
- ½ cup (115 g) unsalted butter, melted
- 1 cup sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- ½ cup chocolate chips or chunks (optional)
Instructions
- Preheat & prep:
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin pan or line with paper liners.
- Mix wet ingredients:
- In a bowl, whisk melted butter and sugar until glossy.
- Add eggs and vanilla; whisk until smooth.
- Add dry ingredients:
- Sift in cocoa powder, flour, salt, and baking powder.
- Gently fold until just combined.
- Stir in chocolate chips if using.
- Fill the pan:
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake:
- Bake for 18–22 minutes, until tops are set and a toothpick comes out with a few moist crumbs.
- Cool & serve:
- Let brownies cool in the pan for 10 minutes, then remove to a rack.
- Serve warm or at room temperature.
Tips & Variations
- 🍫 Extra fudgy: Slightly underbake (around 18 minutes).
- 🥜 Nutty: Add chopped walnuts or pecans.
- 🧁 Brownie sundaes: Top warm brownie cups with vanilla ice cream and chocolate sauce.
- 🧀 Cheesecake swirl: Swirl sweetened cream cheese into the batter before baking.
