Description
These delicious brownie muffins offer a perfect blend of fudgy texture and individual serving convenience. Using boxed brownie mix with an extra egg for gooeyness, they bake beautifully in muffin pans, making them ideal for parties or quick treats.
Ingredients
Scale
Brownie Muffins
- 2 boxes of brownie mix (plus required ingredients as per package, typically eggs, oil, and water)
- 1 extra egg (for added gooeyness)
- Nonstick cooking spray (for greasing pans)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Generously spray two 12-cup muffin pans with nonstick cooking spray to prevent sticking.
- Mix the Batter: Prepare the brownie mix according to the package instructions, making sure to add one extra egg to the standard ingredients to achieve a gooier texture.
- Fill the Pans: Evenly divide the brownie batter among the 24 muffin cups, filling each about three-quarters full to allow room for rising and spreading during baking.
- Bake: Place the muffin pans in the preheated oven and bake for 20 minutes. The tops should be set, and a toothpick inserted into the center should come out with a few moist crumbs.
- Cool & Release: Let the brownie muffins cool in the pan for about 5 minutes. Then, gently loosen each muffin with the tip of a butter knife and remove them from the pan.
- Enjoy: Serve the muffins warm, optionally with a scoop of ice cream, or allow them to cool completely before storing in an airtight container.
Notes
- Adding an extra egg increases the gooey, fudgy texture of the brownies.
- Filling the muffin cups 3/4 full prevents overflow and ensures even baking.
- Use a toothpick to test doneness; a few moist crumbs indicate perfect fudginess.
- Nonstick spray or muffin liners help with easy removal and cleanup.
- Store cooled muffins in an airtight container for up to 3 days at room temperature.
