Description
Deliciously rich and gooey brownie cupcakes made from brownie mix with an added egg for extra moistness. These individual-sized treats are easy to make and perfect for sharing or serving at parties.
Ingredients
Scale
Brownie Batter
- 2 boxes of family-size brownie mix
- Eggs, oil, and water as listed on the brownie mix box
- 1 extra egg (for extra gooeyness)
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking the brownie cupcakes.
- Prepare the Batter: In a large mixing bowl, combine both boxes of brownie mix with the specified ingredients from the box such as eggs, oil, and water. Add one extra egg to the mixture for an enhanced gooey texture. Mix all ingredients until the batter is smooth and consistent.
- Prep the Muffin Pan: Generously spray two 12-cup muffin pans with nonstick cooking spray. This step is crucial to help the cupcakes release easily from the pan after baking.
- Fill the Cups: Evenly divide the brownie batter among the 24 muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin pans in the preheated oven and bake for 20 minutes. The brownies are done when the tops look set but the center remains slightly soft—avoid overbaking to maintain a fudgy texture.
- Cool and Remove: Allow the brownie cupcakes to cool in the pans for 5 minutes after baking. Then gently release each cupcake using the tip of a butter knife to avoid breaking.
- Serve and Enjoy: Serve the brownie cupcakes plain or add toppings such as powdered sugar, caramel drizzle, or a scoop of ice cream for extra indulgence.
Notes
- Adding an extra egg enhances the gooeyness of the brownies.
- Do not overbake to keep the cupcakes soft and fudgy inside.
- Nonstick spray is essential for easy removal from the muffin pans.
- Allow cupcakes to cool slightly before removal to prevent breaking.
- Optional toppings can elevate the dessert experience.
