Crispy-Edged Brownie Muffins (The Best of Both Worlds!)
Say goodbye to the fight over corner pieces! These brownie muffins bake up with crisp, caramelized edges and a rich, chewy center in every single one. Using boxed brownie mix with a few easy tweaks, you get bakery-quality texture—no fancy skills needed!
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Ingredients:
2 boxes brownie mix (standard 18–19 oz each)
1/2 cup vegetable oil (or as called for on the box)
1/2 cup water (or as called for)
3 large eggs (1 more than what 2 boxes normally call for)
Nonstick cooking spray
> Optional Mix-Ins:
1 cup chocolate chips
1/2 cup caramel bits
1 tsp espresso powder (to enhance the chocolate flavor)
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Instructions:
1. Preheat your oven to 350°F (175°C). Lightly spray two 12-cup muffin pans with nonstick spray—coat generously, especially around the edges.
2. Make the batter: In a large bowl, combine both boxes of brownie mix, water, oil, and eggs (use 3 eggs total). Stir until smooth. If using mix-ins, fold them in now.
3. Divide the batter evenly between the 24 muffin cups. Fill each about 3/4 full.
4. Bake for 20 minutes or until the tops look set and a toothpick comes out with moist crumbs (not wet batter). Don’t overbake—chewy centers are the goal!
5. Cool in the pan for 5 minutes. Then gently run a butter knife around the edges to loosen, and lift each brownie muffin out.
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Pro Tips:
For ultra-easy cleanup, use silicone muffin pans or paper liners—just note that liners won’t give you that same crispy edge.
Want them even gooier? Swap water for milk, or add a tablespoon of sour cream or Greek yogurt.
Sprinkle the tops with sea salt or chopped chocolate before baking for a bakery-worthy finish.
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Serving Suggestions:
Serve warm with a scoop of vanilla ice cream and a drizzle of fudge.
Pack them in lunchboxes or freeze extras—just warm in the microwave for 10–15 seconds for that fresh-baked feel.
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Storage:
Keep in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.
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