Brownies and Bars/ Dessert

Muffin Tin Brownies

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
4.34 from 3 votes

Muffin Tin Brownies

Muffin Tin Brownies are dense, chocolaty brownie bites that are like the edge of a brownie with a soft, fudgy middle. 

Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 485 kcal
Author i heart eating


  • 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


  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
Muffin Tin Brownies
Amount Per Serving (1 g)
Calories 485 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 14g 70%
Cholesterol 63mg 21%
Sodium 185mg 8%
Potassium 310mg 9%
Total Carbohydrates 49g 16%
Dietary Fiber 4g 16%
Sugars 35g
Protein 5g 10%
Vitamin A 6.4%
Vitamin C 0.1%
Calcium 4.6%
Iron 19.3%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Reply
    April 20, 2018 at 3:02 pm

    Yum!! The brownies were SO good! I’m going to make these now instead of buying two-bite brownies. lol

    • Reply
      April 20, 2018 at 10:51 pm

      Awesome! I’m glad you liked them! =)

  • Reply
    April 16, 2018 at 12:03 am

    Perfection!! I followed your recipe to a T and the brownies came out perfect. Thanks for the recipe!!

    • Reply
      April 16, 2018 at 12:04 am

      I’m so glad you liked them! Thanks for taking the time to come back and leave a comment!

  • Reply
    March 12, 2018 at 6:01 pm

    How many calories is in one brownie?

    • Reply
      March 12, 2018 at 6:08 pm

      Thank you for asking! I just added the nutrition information underneath the recipe.

  • Reply
    January 20, 2018 at 7:28 am

    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
      January 20, 2018 at 3:16 pm

      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
    September 2, 2017 at 4:01 pm

    Can I bake these in a 9×9 square pan? If so, how long do I need to bake them?

  • Reply
    September 1, 2017 at 1:10 pm

    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
      September 1, 2017 at 1:11 pm

      *Not “fishy” but fudgey!

    • Reply
      September 1, 2017 at 1:21 pm

      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
    Theresa G
    August 30, 2017 at 8:37 pm

    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
      August 31, 2017 at 10:23 pm

      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!

    • Reply
      September 8, 2017 at 4:48 pm

      I baked these in a mini muffin pan for about 13 minutes and they were perfect.

      • Reply
        September 8, 2017 at 6:49 pm

        Thank you!

      • Reply
        January 19, 2018 at 2:41 pm

        Thank you Hillary. Weekend project!

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