🍫 Muffin Pan Brownies (Fudgy, Cakey & Perfectly Portioned)
These muffin pan brownies hit the sweet spot between fudgy and cakey. Baked in a muffin tin, they turn into perfectly portioned, single-serve treats with crisp edges and soft, chocolatey centers. Add chocolate chips, nuts, or keep them classic—this easy recipe is totally customizable and ready in no time.
🧈 Ingredients
- ½ cup (1 stick) unsalted butter
- 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 (optional)
- ½ cup chopped nuts (optional – walnuts or pecans work great)
👩🍳 Instructions
1️⃣ Preheat & Prep
Preheat your oven to 350°F (175°C).
Grease a 12-cup muffin pan or line with paper liners.
2️⃣ Melt the Butter
Melt the butter in a microwave-safe bowl.
Let it cool slightly so it doesn’t cook the eggs.
3️⃣ Mix the Wet Ingredients
Add sugar, eggs, and vanilla to the melted butter.
Whisk until smooth, glossy, and well combined.
4️⃣ Add the Dry Ingredients
Stir in cocoa powder, flour, salt, and baking powder.
Mix just until combined—don’t overmix for the best fudgy texture.
5️⃣ Fold in Extras (Optional)
Gently fold in chocolate chips, nuts, or both.
6️⃣ Fill the Pan
Divide the batter evenly among the muffin cups, filling each about ⅔ full.
7️⃣ Bake
Bake for 18–22 minutes.
A toothpick should come out with a few moist crumbs for fudgy brownies.
Bake closer to 18 minutes for softer centers.
8️⃣ Cool & Serve
Let brownies cool in the pan for 5–10 minutes, then transfer to a wire rack.
Serve warm or top with ice cream for an extra treat 🍨
⭐ Tips & Variations
- Extra fudgy: Slightly underbake and let them set while cooling
- Flavor boost: Add a pinch of espresso powder
- Mix-ins: Swap nuts for dried cherries or swirl in peanut butter
- Storage: Keep in an airtight container for up to 3 days
- Freezer-friendly: Freeze for up to 1 month
