I’m an edge-of-the-brownie kinda gal.
I eat the edges first, and they’re my favorite part. There’s just something about that crisp/chewy/fudgy edge that I can’t resist!
Luckily, my husband and kids like the centers so it works out well.
Unfortunately, there’s only so much edge in a pan of brownies.
These muffin tin brownies are my way of getting more edge into a pan of brownies. They’re dense and rich and thick with just a touch of fudginess in the middle.
I slightly underbake my brownies to keep those middles a little fudgy. Since I underbake them, the middles fall a little as they cool, which makes the perfect little dip to set a scoop of ice cream in.
Muffin Tin Brownies
Muffin Tin Brownies are dense, chocolaty brownie bites that are like the edge of a brownie with a soft, fudgy middle.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings:12
Course: Dessert
Cuisine: American
Keyword: brownies, muffin tin brownies, two bite brownies
Ingredients
- 12 ounces bittersweet chocolate chips 60-70% cacao
- 1/2 cup butter
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder not Dutch-processed
- 1 cup chopped pecans (optional)
- 1/2 cup mini semisweet chocolate chips
Instructions
- Preheat oven to 375 F. Grease and flour a 12-cup muffin tin or line with paper muffin tin liners. Set aside. Make sure you really grease the muffin tin so that the brownies don't stick.
- Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
- Remove from heat, and set aside.
- In the bowl of a stand mixer, beat the eggs, sugars, vanilla, and salt on high speed 5 minutes, or until the batter is thick and creamy.
- Reduce the speed to low, and mix in the melted chocolate until well-combined.
- Stir in flour and cocoa powder just until combined.
- Add nuts, if using, and chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
- Divide batter among muffin cups. They should be about 3/4 full.
- Bake 15-25 minutes. The brownies will be puffed and the top should be shiny and cracked. Bake toward the lower end of the baking time if you want fudgier middles and longer if you want a cakier brownie.
- Let cool in muffin tin for 10 minutes, and then remove to a wire rack to finish cooling.
Notes
*Nutrition facts are estimates.
Nutrition Information
Serving: 1gCalories: 485kcal (24%)Carbohydrates: 49g (16%)Protein: 5g (10%)Fat: 30g (46%)Saturated Fat: 14g (70%)Cholesterol: 63mg (21%)Sodium: 185mg (8%)Potassium: 310mg (9%)Fiber: 4g (16%)Sugar: 35g (39%)Vitamin A: 320IU (6%)Vitamin C: 0.1mgCalcium: 46mg (5%)Iron: 3.5mg (19%)
Jeneanne says
These came out fantastic! I left out the extra chocolate chips, but I added chocolate peanut butter ganache to the top after they cooled. Thanks for the great recipe!
Kate says
Yay!! I’m really glad to hear that. Thank you for commenting! =)
Lauren L Miller says
I made these in mini muffin tins and got 30 from this recipe. They are perfect. I sprayed tins liberally with Pam and had no issue removing them. I bake for 15 minutes. Perfect for a party dessert!
Kate says
Yay!! I’m glad to hear that they worked as mini muffins. Thanks for taking the time to comment!
Sarah says
If I was to halve the recipe to only make six, do you think it would be better to use 2 eggs, or just one? Can’t really do 1 1/2 eggs:) thanks!
Kate says
In that case, I use 2 eggs. Hope that helps! =)
Nancy Greathouse says
Can you use paper liners when making brownie bites.
Kate says
You can! I’ve had really good luck with the parchment paper liners.
Flyin by says
How can Anyone enjoy your video’s with a pop up ad every second or two?I for one cannot keep watching without shear frustration!
Kate says
Hi! I’m sorry that the ad on the video frustrates you, but the alternative would be for me to require people to pay to view all of my recipes and videos. The reason that you see ads on videos on my site and every other site is because videos are costly and time-consuming to produce. The ads on the video and elsewhere on my site enable me to have the time to make and test the recipes, purchase costly video and photography equipment, produce videos, and take the time to answer questions and concerns.
Jordan says
do you have to use dark chocolate? can you use milk chocolate chips?
Kate says
You’re just going to get a sweeter brownie. Otherwise, I think milk chocolate chips would work!
Kim says
Are you using regular size muffin tin or mini-muffin? And if I want to use a mini-muffin tin, what adjustments should I make to baking time?
Kate says
I use a regular sized muffin tin. I’m sorry, but I haven’t tried this out with a mini muffin tin, and I’m hesitant to tell you what adjustments to make without having tried it.
Abby says
I used a brownie mix. They baked nicely in the muffin tin, I did find out though that I should have let them cool longer before I tried to take them out of the tin.
Kate says
I’m glad they came out well for you! Thanks for coming back to comment! =)
Nikki says
Put Oreo at bottom to prevent sticking to pan did with reg size n mini pan works great
Kate says
Great (tasty) idea! Thank you for sharing! =)
Cindy says
Can you use the small muffin tins?
Kate says
I’m guessing that you could, but I haven’t tried it in mini muffin tins. You’d need to adjust the baking time, but I’m not sure what else would need to change. Good luck! =)
Emma says
Any high altitude adjustments?
Kate says
I’m sorry, but I don’t. I’m hesitant to offer adjustments that I haven’t tried out.
Yvonne Z. says
These look yummy! What is the best way to store them, short or longer term? Can they be successfully frozen?
Kate says
Thank you! I store them loosely covered with plastic wrap. They’re good for about 2-3 days. I think they could be frozen, but I haven’t tried freezing these brownies. I’ve frozen other brownie recipes, and these should freeze fine, too. If you have any other questions, please feel free to ask!
Sarah says
Yum!! The brownies were SO good! I’m going to make these now instead of buying two-bite brownies. lol
Kate says
Awesome! I’m glad you liked them! =)
Samantha says
I made these and they worked great but they were almost too chocolatey….What would happen if the melted chocolate was cut down to 8oz?
Kate says
Hi! Bittersweet chocolate chips are pretty intense. In order to keep the ratios in the recipe the same, you could try using a milder chocolate like semisweet or even milk chocolate to make them less chocolaty. Hope that helps!
Chelsea says
Perfection!! I followed your recipe to a T and the brownies came out perfect. Thanks for the recipe!!
Kate says
I’m so glad you liked them! Thanks for taking the time to come back and leave a comment!
Vicki says
How many calories is in one brownie?
Kate says
Thank you for asking! I just added the nutrition information underneath the recipe.
Julie says
I always use liners when I bake brownies in a muffin tin. I also spray the liners with baking spray. Works out very well!
Kate says
Great tip! Thank you! I’ve also had good luck with the parchment cupcake liners. They have a nonstick coating on them, and everything seems to come right out.
Maylin says
Can I bake these in a 9×9 square pan? If so, how long do I need to bake them?
Kate says
I’m not sure! I haven’t tried to make them as regular brownies. If you’re looking for a regular brownie recipe, either my better than box mix brownies or frosted brownies may be a better fit.
Ursula says
I would never bake these again in muffin tins without a paper liner. Nightmare to get out – they’re fishy so they stick, but too soft and crumbly to try to pry out without falling apart.
Ursula says
*Not “fishy” but fudgey!
Kate says
They can be difficult to get out of the pan, which is why I called that out in the directions. I grease my pans well with nonstick baking spray with flour in it, and I don’t have issues getting them out. Paper liners may help, but you may find that you need to grease the liner as well.
Also, if you find that you’re having trouble getting something to release from a muffin tin, I’ve found that letting it cool completely helps with any crumbling issues.
D Gerow says
I use this recipe all the time. I use silicone mini muffin trays and do not alter the ingredients. Bake at the suggested temp of 375 for 13 to 15 minutes. Let the cool before taking out of pan for “no crumbling/breaking “ at all. Wonderful!!!
Theresa G says
Can these be baked in the mini muffin tins? How long would you bake them for? I have a recipe for cupcake brownies from my M-I-L but these look scrumptious ! Thanks
Kate says
I haven’t tried baking them in mini muffin tins, so I can’t say how they would turn out or how long you would need to bake them for. I would guess that they would work though. Since you can always bake them longer, I’d try cutting the time in half and checking them until done. Good luck!
Hillary says
I baked these in a mini muffin pan for about 13 minutes and they were perfect.
Kate says
Thank you!
Theresa says
Thank you Hillary. Weekend project!