Here’s a simple, delicious recipe for Muffin Pan Brownies — perfect for bite-sized treats with chewy edges and fudgy centers. Using a muffin pan gives each brownie its own portion, making them easy to serve and store.

🧁 Muffin Pan Brownies

🛒 Ingredients (Makes 12 muffins)

½ cup (115g) unsalted butter
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup (40g) unsweetened cocoa powder
½ cup (65g) all-purpose flour
¼ tsp salt
¼ tsp baking powder
Optional mix-ins: chocolate chips, nuts, or caramel bits

👩‍🍳 Instructions

1️⃣ Prep the Pan

Preheat oven to 350°F (175°C).
Grease a 12-cup muffin pan or line with paper liners.

2️⃣ Melt Butter & Mix Sugar

Melt butter in a saucepan or microwave.
Stir in sugar until smooth.
Let cool slightly.

3️⃣ Add Eggs & Vanilla

Beat in eggs, one at a time.
Add vanilla extract.

4️⃣ Mix Dry Ingredients

In a separate bowl, combine cocoa, flour, salt, and baking powder.
Gradually fold dry ingredients into the wet mixture until just combined.
Fold in chocolate chips or nuts if using.

5️⃣ Fill Muffin Pan

Spoon batter into muffin cups, filling ~⅔ full.

6️⃣ Bake

Bake 18–22 minutes or until a toothpick inserted comes out with a few moist crumbs.
Do not overbake — brownies should be fudgy, not dry.

7️⃣ Cool & Serve

Let brownies cool in pan 5–10 minutes.
Remove and cool completely on a wire rack.
Optional: dust with powdered sugar or drizzle with chocolate.

🌟 Tips for Perfect Muffin Pan Brownies

Use good-quality cocoa powder for deep chocolate flavor.
For extra fudgy brownies, reduce flour by 1–2 tbsp.
To make them chewy, melt the butter instead of creaming it.
Mini brownie versions: use a mini muffin pan and bake 12–15 minutes.

If you like, I can also give you a chewy vs. cakey brownie variation specifically tailored for muffin pans — so you can pick your favorite texture.

Muffin Pan Brownies Recipe