Around the Castle we like the chewy outside edges of the brownies more than the inside pieces…so I was thinking one day and inspiration hit me…cupcake brownies! Easy peasy.
Make a brownie mix according to package directions that will make up to a 9×13 size.
Don’t add the extra egg like you would for cake brownies.
Preheat the oven to 350° F.
Don’t use cupcake papers! Spray a cupcake pan with cooking spray and divide the batter evenly among all 12 cupcake openings. They will be almost full. I sprinkle the top with sugar. (Optional, but makes a really nice crust and they rise better in my convection oven).
Bake for 20-30 minutes just until a toothpick inserted in the center comes out clean. Do NOT over bake. Cover with foil if tops brown before they are done. Cool in pan for a few minutes, then run a knife around the edges and remove from the pan and transfer to a wire rack to cool completely. Each one is all chewy goodness and we will never use a regular pan again 😉