From the Kitchen

Mini Brownies in a Muffin Tin

Here I go again…more mini versions of things! Remember the pumpkin pie, meatloaf, and pop-up pancakes? Ya, I know, I can’t seem to get enough of the mini. And I’m sure there will be more mini things to come.

Today’s new mini are brownies! These are the perfect little bite-sized treat. I’m not a fan of cutting out brownies from a large pan, so I decided to put them in a muffin tin. With the liners, they pop out easy and are ready to peel and eat. You also get more of an edge, which I love. See…life-changing :)

Supplies for Mini Brownies in a Muffin Tin:

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  • your favorite brownie recipe
  • muffin paper liners
  • muffin tins
  • your favorite chocolate frosting recipe
  • powdered sugar (optional)

1. Pre-heat your oven according to your brownie recipes instructions.

2. Line your muffin tins with your paper liners and grease them with cooking spray.

3. Mix your brownie mix.

4. Pour your brownie mix into your liners until halfway full.
5. Bake brownies. Now this might be different for everyone. I baked mine 20-25 minutes as they were filled fairly small in the liners.

*Remember, these are not cupcakes. They will not fluff up when baked. They stay just about the same height as you poured them.
6. Let cool and frost with your favorite chocolate frosting. I think brownies have to have frosting! I also added a little powdered sugar for looks.
So what do you think? Will these mini brownies change your life too?

20 comments

  1. When I make those super-sized batches for the holidays, I mix the batter directly in a large ziplock baggie (pour in the dry ingredients first, then scramble the egg with the other liquids in a bowl before adding it to the bag. Zip and squish-squish-squish til it’s well blended).
    When it’s time to fill the mini muffin tins, I snip off a corner of the bag and squeeze to fill all the cups (SO quick this way!)
    I frost them the same way, filling a baggie and piping a fat curl of chocolaty goodness on top. Garnish with a stemmed maraschino cherry and a drizzle of confectioner’s sugar (moistened with Amaretto! YUM!) and they’re gone before you know it.

    My favorite part, though, is that cleanup is a snap!

    1. The brownies are from a box :)
      And the frosting is not really measured, I just toss in yumminess until it tastes good. Here’s a good jumping off point:

      – 1/2 cup butter
      – 1 tsp vanilla
      – 1 Tablespoon milk
      – 1-3 Tablespoons of cocoa, depending on how you like your chocolate
      – around 3-4 cups of powdered sugar, until it’s thick enough.
      If it’s too thick, add a tiny, tiny bit more milk.

      I really should get it down to a science!
      Hope that helps :)

  2. Okay, I made “mini” brownies today, and I think it DID change my life. first… super easy! (big plus). Second, i didn’t have to CUT them… hooray!, and Third, frosting on my brownie? I usually don’t frost my brownies because they make a huge mess while I’m cutting them. Oh my goodness, why did I not try this before? (probably because I never saw anyone DO that before.) ThAnK YoU. I just found this blog a week ago and I’m in LOVE!

  3. this is a super idea!

    and you can use different size muffin tins too – the mini size one and the regular-cupcake size pan!

  4. I just started making these but without the frosting. Instead as soon as I pull the brownies out I place an Andes mint on top. I let it sit for a minute to melt and then swirl it with a fork. Yum!

  5. I need to do this next time I make brownies, just so every piece has the edge. :) I’ve never been a brownie froster. Isn’t that funny? Some people have to have it and some don’t. I would never think of having cake without frosting. I put all kinds of stuff IN my brownies, but never ON my brownies. Except maybe ice cream. ;)

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