Brownies in Muffin Pans for Crispy Edges and Chewy Centers (Print version)

Bake brownies in a muffin pan for the perfect ratio of crispy edges to fudgy center in every single cup, with easy individual portions and no slicing.

# Ingredients:

For the batter

01 - 1/2 cup (115 g) unsalted butter, cut into pieces
02 - 4 oz (115 g) semi-sweet chocolate (60-70% cacao), roughly chopped
03 - 3/4 cup (150 g) granulated sugar
04 - 2 large eggs plus 1 egg yolk, at room temperature
05 - 1 tsp vanilla extract
06 - 1/2 cup (65 g) all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder (Dutch-process preferred)
08 - 1/4 tsp fine salt

Optional mix-ins

09 - 1/3 cup (55 g) chocolate chips, walnuts, or pecans

# Instructions:

01 - Preheat the oven to 350°F (175°C). Generously grease a 12-cup muffin pan with softened butter, then dust with cocoa powder and tap out any excess.
02 - In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring constantly until smooth. Remove from heat and cool for 5 minutes.
03 - Whisk the sugar into the chocolate mixture. Add the eggs and egg yolk one at a time, whisking well after each. Stir in the vanilla. The batter will thicken and look glossy.
04 - Sift the flour, cocoa powder, and salt over the batter. Fold with a spatula until just combined, stopping as soon as no dry streaks remain. Fold in any mix-ins if using.
05 - Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. A cookie scoop keeps portions even and speeds things up.
06 - Bake for 18 to 22 minutes until the edges pull away from the cup sides, the tops look set and dry, and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. Pull them on the earlier side for a fudgier center.
07 - Let the pan cool on a wire rack for 10 minutes. Run a thin knife or small offset spatula around each cup and lift the brownies out. They firm up as they cool.

# Good to know:

01 - Best eaten the day of baking for the crispiest edges; flavor deepens overnight.
02 - A cookie scoop ensures even portions and consistent bake times across all 12 cups.

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