Brownie Cupcakes

5 from 1 vote

These one-bowl Brownie Cupcakes are baked in a muffin tin to give you a rich and fudgy treat for parties, bake sales, and entertaining. No slicing required!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: brownie cupcakes

Servings: brownies

Author: Erin Alvarez

Ingredients

3/4 cup butter unsalted
2 oz. chocolate chopped; dark or semi sweet (approx. 1/3 cup)
1 1/2 cups cane sugar
2 eggs
1 1/2 tsp vanilla extract
1 1/4 cups all purpose flour
3/4 cup cocoa powder
1 tsp salt

US Customary - Metric

Instructions

Preheat oven to 350°, and grease a muffin tin with nonstick spray or coconut oil; set aside.
Melt butter and chocolate together either in the microwave stirring every 30 seconds, or over the stovetop on low-medium heat until smooth; set aside.
Whisk the eggs, sugar and vanilla together in a large bowl for 45 seconds; then, fold in the dry ingredients (flour, cocoa powder, salt) and stir by hand (with a wooden spoon or rubber spatula) for about 30 seconds. Then, pour in the melted chocolate and continue folding until everything is combined (the batter will be thick).
Distribute the batter evenly amongst the muffin tin, using your hands or the back of a spoon to press it down. Place the tin in the oven and bake the brownies for 23-26 minutes, or until a toothpick comes out mostly clean. It's ok to have a few crumbs--that means the brownies are moist on the inside.
Remove from oven and let them cool for 20 minutes before carefully removing from tin and transferring to a cooling rack. Enjoy!

Notes

*Calories are per brownie and are an estimation

*Recipes makes 12-14 brownie cupcakes

*Storage: brownies taste best if consumed within 48 hours; store them in an air-tight container at room temperature. OR, if you're not going to eat them all within that time, wait for them to cool, then transfer them to a freezer-safe bag for up to 4 months.

Nutrition