Always Make Brownies in Muffin Pans (And I’ll Never Go Back)
I know it sounds a little unconventional, but once you try making brownies in a muffin pan, you’ll understand why I always do it this way. No fighting over corner pieces. No uneven baking. No messy slicing. Just perfectly portioned, rich, fudgy brownies every single time.
The first time I baked brownies in a muffin tin, it was honestly by accident. I was short on time, didn’t want to wash a big pan, and figured, why not? What came out of the oven completely changed how I bake brownies forever. Each brownie had crisp, chewy edges all the way around with a soft, gooey center. Every single one tasted like the best piece from a traditional pan.
Now my family actually expects brownies this way. They bake faster, look prettier, and somehow feel more special—even though they’re just as easy (if not easier) than regular brownies.
Why Muffin Pan Brownies Are Better
If you’ve ever argued over who gets the corner brownie, this solves that problem instantly. Every brownie gets edges. Plus:
Perfect individual portions
Faster baking time
No cutting or crumbling
Easy to transport and serve
Ideal for parties, bake sales, and lunchboxes
They also freeze beautifully, which makes them great for make-ahead desserts.
The Texture Is Unreal
The magic happens because each brownie is surrounded by heat. That means more caramelized edges and a richer chocolate flavor. If you love brownies that are slightly crispy on the outside and fudgy in the middle, this method is going to ruin regular brownies for you.
Ingredients You’ll Need
This recipe uses simple pantry staples—nothing fancy.
1 cup butter, melted
1 ½ cups sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup cocoa powder
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
Optional: chocolate chips, nuts, or chunks
How to Make Brownies in a Muffin Pan
Preheat your oven to 350°F (175°C). Grease a muffin tin well or use liners.
In a large bowl, whisk together melted butter and sugar until smooth.
Add eggs and vanilla, mixing until fully combined.
Stir in cocoa powder, flour, salt, and baking powder just until mixed. Do not overmix.
Fold in any add-ins like chocolate chips or nuts.
Fill each muffin cup about ¾ full.
Bake for 18–22 minutes, until the tops are set but the centers are still soft.
Let cool for 5–10 minutes before removing.
Pro Tips for Perfect Muffin Pan Brownies
Don’t overbake. They’ll continue to set as they cool.
Grease well. Even nonstick pans need it.
Use cocoa powder, not brownie mix, for a deeper chocolate flavor.
Add chocolate chips on top before baking for a bakery-style look.
How to Serve Them
These brownies are amazing on their own, but even better with:
A dusting of powdered sugar
A scoop of vanilla ice cream
A drizzle of chocolate or caramel sauce
Fresh berries on the side
They’re also perfect for gifting because they look intentional and polished without any extra effort.
Once You Try This, You Won’t Go Back
I honestly can’t remember the last time I baked brownies in a regular pan. Muffin pan brownies are easier, faster, and taste better in every way. If you love rich, fudgy brownies with crispy edges, this method is a game changer.
Save this recipe. Share it. And don’t be surprised when someone asks why your brownies are so much better than everyone else’s.
If you want, I can also:
Rewrite this for Facebook virality
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Turn it into a clickbait-style post that explodes in comments
Just tell me.
