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Muffin Tin Brownies

Posted by: / Brownies and Bars, Desserts

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Muffin Tin Brownies

I’m an edge-of-the-brownie kinda gal. 

Muffin Tin Brownies

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.

Muffin Tin Brownies

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. 

Author: i heart eating
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Keyword: brownies
Servings: 12
Muffin Tin Brownies
4.6 from 5 votes
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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

  1. Preheat oven to 375 F. Grease and flour a 12-cup muffin tin. Set aside. Make sure you really grease the muffin tin so that the brownies don't stick.
  2. Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
  3. Remove from heat, and set aside.
  4. 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.
  5. Reduce the speed to low, and mix in the melted chocolate until well-combined.
  6. Stir in flour and cocoa powder just until combined.
  7. 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.
  8. Divide batter among muffin cups. They should be about 3/4 full.
  9. 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.
  10. Let cool in muffin tin for 10 minutes, and then remove to a wire rack to finish cooling.

Recipe Notes

*Nutrition facts are estimates.

Nutrition facts per serving (1g)

Calories: 485kcal
Fat: 30g
Saturated fat: 14g
Cholesterol: 63mg
Sodium: 185mg
Potassium: 310mg
Carbohydrates: 49g
Fiber: 4g
Sugar: 35g
Protein: 5g
Vitamin A: 6.4%
Vitamin C: 0.1%
Calcium: 4.6%
Iron: 19.3%

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  1. 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?

    Reply

    • 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.

      Reply


  2. 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.

    Reply

    • 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! =)

      Reply

  6. These look yummy! What is the best way to store them, short or longer term? Can they be successfully frozen?

    Reply

    • 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!

      Reply

  10. I always use liners when I bake brownies in a muffin tin. I also spray the liners with baking spray. Works out very well!

    Reply

    • 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.

      Reply


  12. 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.

    Reply

    • 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.

      Reply

  13. 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

    Reply