Crispy-Outside Chewy-Inside Brownie Cupcakes

Ingredients:

• 2 boxes (18-ounce each) brownie mix
• 4 large eggs (3 for the mix, 1 extra)
• 1 cup (2 sticks) unsalted butter, melted
• 1/4 cup water
• Nonstick cooking spray
• Optional: 1 cup of your favorite mix-ins (chocolate chips, nuts, etc.)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the brownie mix, melted butter, 3 eggs, and water. Stir until well combined. If desired, fold in your favorite mix-ins for added texture and flavor.
3. Grease the muffin pans thoroughly with nonstick cooking spray, making sure to coat the sides and bottoms of each cup.
4. Add the extra egg to the brownie batter and mix until it’s fully incorporated. The additional egg helps achieve that chewy texture.
5. Using a spoon or a cookie scoop, evenly distribute the brownie batter into the muffin cups, filling each cup about 2/3 full.
6. Bake in the preheated oven for approximately 20 minutes. Keep an eye on them as baking times may vary slightly depending on your oven. Insert a toothpick into the center of a cupcake, and if it comes out with a few moist crumbs (not wet batter), they’re done.
7. Allow the brownie cupcakes to cool in the pans for about 5 minutes. This cooling time helps them set and makes it easier to remove them from the pans.
8. After 5 minutes, use the tip of a butter knife to gently loosen the edges of each cupcake and pop them out of the muffin pans. Place them on a wire rack to cool completely.
9. Once cooled, enjoy your crispy-outside and chewy-inside brownie cupcakes! Store any leftovers in an airtight container for freshness.

Now you can indulge in your favorite brownie treat without the corner piece battles.