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brownie muffins
Caroline

Brownie Muffins

Chewy, chocolatey brownie muffins made from boxed mix with a simple upgrade — an extra egg for irresistible texture. Perfect for parties, bake sales, or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boxes brownie mix (any flavor)
  • eggs (add one extra than the box calls for)
  • water (as directed on box)
  • oil (as directed on box)

Equipment

  • 24-cup muffin pan
  • nonstick spray
  • mixing bowl
  • whisk or spoon
  • butter knife for easy removal

Method
 

  1. Preheat oven to 350°F (175°C) for even baking.
  2. In a large mixing bowl, combine brownie mix, eggs, water, and oil. Add one extra egg for a chewier texture. Stir until smooth.
  3. Spray muffin pans generously with nonstick spray to prevent sticking.
  4. Divide batter evenly into muffin cups, filling each about 2/3 full.
  5. Bake for 20 minutes, or until a toothpick comes out with a few moist crumbs.
  6. Cool in pan for 5 minutes, then use a butter knife to gently release muffins.

Notes

Brownie muffins are ideal for meal prep, bake sales, and parties. This recipe works with any flavor of boxed brownies (fudge, dark chocolate, or double chocolate). The extra egg makes all the difference for texture—don’t skip it!