Have you ever craved some delicious brownies but didn’t have a brownie pan? Do you have a cupcake pan but no muffin liners? If so, you’re not alone. Brownies are a classic dessert that can be enjoyed by people of all ages. They are moist, chocolatey, and delicious. However, they can be a little tricky to make, especially if you don’t have the right pan. That’s where cupcake pans come in. Cupcake pans are a great way to make brownies because they are easy to use and produce perfectly portioned brownies. Plus, you don’t need to use muffin liners, which can save you time and money. Read on for step by step instructions to make brownies in a cupcake pan without muffin liners.
Before you start, you will need to gather your ingredients. You will need:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips (optional)
Once you have gathered your ingredients, you are ready to start making your brownies. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup cupcake pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips, if desired.
Pour the batter into the prepared cupcake pan, filling each cup about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool in the pan for a few minutes before inverting them onto a wire rack to cool completely. Once the brownies are completely cool, you can enjoy them plain or top them with your favorite frosting or ganache.
Prepare the Oven and Pan
To set the stage for delectable brownies, begin by preheating your oven.
The optimal temperature for baking brownies in a cupcake pan is between 325°F (163°C) and 350°F (177°C). Higher temperatures may scorch the exterior while leaving the interior undercooked, while lower temperatures can result in dense, chewy brownies.
Once the oven reaches the desired temperature, it’s time to prepare the cupcake pan. To prevent the brownies from sticking and ensure easy removal, grease each cupcake liner with butter or cooking spray. This thin coating will create a barrier between the batter and the pan, allowing the brownies to release cleanly after baking.
If you don’t have cupcake liners, you can grease the cupcake pan directly. To do this, spread a thin layer of butter or cooking spray over the entire surface of the pan, ensuring that all the nooks and crannies are coated. This method provides the same nonstick benefits as using cupcake liners, ensuring that your brownies come out intact and ready to savor.
Oven Temperature |
Cupcake Pan Preparation |
|---|---|
| 325°F (163°C) to 350°F (177°C) | Grease cupcake liners or cupcake pan directly with butter or cooking spray. |
Choose the Right Ingredients
When making brownies in cupcake pans, selecting the right ingredients is crucial. Here are some essential ingredients you’ll need:
Brownie Mix
Choose a high-quality brownie mix that produces moist and flavorful brownies. Opt for mixes with a balanced ratio of chocolate, flour, and sugar.
Eggs
Eggs provide structure and richness to the brownies. Use large eggs for optimal results. Cold eggs can make the brownies tougher, so bring them to room temperature before mixing.
Oil
Oil adds moisture and tenderness to the brownies. Vegetable oil is a common choice, but you can experiment with different oils like canola or olive oil for a richer flavor.
Water
Water helps bind the ingredients together and creates a smoother batter. Follow the water-to-mix ratio specified on the brownie mix package.
Optional Add-Ins
To enhance the flavor and texture of your brownies, consider adding optional ingredients such as chocolate chips, chopped nuts, or dried fruit.
| Optional Ingredient | Benefits |
|---|---|
| Chocolate chips | Rich chocolatey flavor and gooey texture |
| Chopped nuts | Crunchy texture and nutty flavor |
| Dried fruit | Sweetness and chewy texture |
Mix the Dry Ingredients
The third step in making brownies in a cupcake pan is to mix the dry ingredients. This includes flour, sugar, cocoa powder, baking powder, and salt.
To mix the dry ingredients, whisk them together in a medium bowl until they are well combined. Be sure to whisk until there are no lumps of flour or cocoa powder remaining.
Here are the steps to mix the dry ingredients:
- Measure out the flour, sugar, cocoa powder, baking powder, and salt.
- Add the dry ingredients to a medium bowl.
- Whisk the dry ingredients together until they are well combined.
Once the dry ingredients are mixed, they can be added to the wet ingredients. The next step is to preheat the oven to 350 degrees Fahrenheit.
Here is a table summarizing the steps to mix the dry ingredients:
| Step | Instructions |
|---|---|
| 1 | Measure out the flour, sugar, cocoa powder, baking powder, and salt. |
| 2 | Add the dry ingredients to a medium bowl. |
| 3 | Whisk the dry ingredients together until they are well combined. |
Now that the dry ingredients are mixed, the batter can be assembled. The next step is to add the wet ingredients to the dry ingredients.
Combine the Wet and Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a separate bowl, whisk together the melted butter, sugar, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Tips
- For fudgier brownies, use melted chocolate instead of melted butter.
- To add nuts or chocolate chips, stir them into the batter once the wet and dry ingredients have been combined.
- If you don’t have a 9×13-inch pan, you can use an 8-inch square pan or a 12-cup muffin tin. Adjust the baking time accordingly.
- Brownies are done when a toothpick inserted into the center comes out with just a few moist crumbs attached.
Baking Times
9×13-inch pan: 25-30 minutes
8-inch square pan: 18-22 minutes
12-cup muffin tin: 15-18 minutes
Pour the Batter into the Cupcake Pan
Once your batter is ready, it’s time to pour it into the prepared cupcake pan. Here’s a step-by-step guide to ensure even and uniform cupcakes:
1. Fill the Liners Evenly
Using a measuring spoon or a cookie scoop, fill each cupcake liner about two-thirds full. Avoid overfilling, as the batter will expand during baking.
2. Smooth the Tops
After filling the liners, use a small knife or spatula to gently smooth the tops of the batter. This will help create a flat and even surface.
3. Bang the Pan
Once filled, gently tap the cupcake pan on the counter several times. This will help remove any air bubbles and ensure that the batter settles evenly.
4. Fill Remaining Liners
In case there is any remaining batter, distribute it evenly among the remaining liners. Fill them to the same level as the previous ones.
5. Adjust Baking Times in Table
When baking brownies in a cupcake pan, adjust the baking time and temperature slightly from the original recipe. Refer to the table below for recommended adjustments:
| Original Baking Time | Cupcake Pan Baking Time |
|---|---|
| 20-25 minutes | 15-20 minutes |
| 30-35 minutes | 25-30 minutes |
Note: These are approximate adjustments and may vary based on the size of your cupcake pan and the ingredients used.
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup boiling water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients alternately with the boiling water, beginning and ending with the dry ingredients. Beat until just combined.
- Divide the batter evenly among the cupcake cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a brownie comes out clean.
- Let the brownies cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup |
| Baking powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Butter, softened | 1/2 cup |
| Sugar | 1 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Chocolate chips | 1 cup |
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the cupcake pan: Grease or line a cupcake pan with paper liners.
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips: Gently fold in the chocolate chips until evenly distributed.
- Fill the cupcake pan: Fill each cupcake liner about 2/3 full with batter.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool and enjoy: Let the brownies cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Allow to Cool and Enjoy
Once the brownies are completely cool, you can enjoy them as is or add a dollop of whipped cream, ice cream, or a drizzle of chocolate sauce for an extra special treat.
Ingredients:
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ cup baking cocoa
• 1 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
4. Fill each cupcake liner about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the brownies cool completely in the pan before frosting or decorating.
Frost or Decorate (Optional)
8. Frosting or decorating your brownies: If you desire to add an extra layer of flavor or visual appeal, think about frosting or decorating your brownies. Here are a few straightforward and delicious ideas to personalize your brownies:
| Frosting | Decoration |
|---|---|
| Chocolate ganache | Sprinkles |
| Cream cheese frosting | Chopped nuts |
| Peanut butter frosting | Mini chocolate chips |
When frosting your brownies, allow them to cool totally to room temperature to prevent the frosting from melting. To decorate with sprinkles or chopped nuts, gently press them onto the tops of the frosted brownies. For mini chocolate chips, you can either sprinkle them on top or gently press them into the frosting.
Troubleshooting Tips
Brownies Not Fudgy Enough
This can be caused by overcooking the brownies. Ensure you check them regularly with a toothpick to prevent overbaking. Additionally, make sure your oven temperature is accurate using an oven thermometer.
Brownies Too Dense
This could be due to using too much flour or not enough baking powder. Measure your ingredients accurately and sift the flour before adding it to ensure there are no lumps.
Brownies Too Dry
Check the baking time and ensure you haven’t overbaked them. Additionally, ensure your batter isn’t too thick. It should be thick enough to hold its shape but not so thick that it’s hard to spread.
Brownies Too Bitter
This can be caused by using too much cocoa powder. Reduce the amount of cocoa powder in your recipe and taste-test the batter before baking to ensure it’s not too bitter.
Brownies Not Rising
This could be due to not adding enough baking powder or not baking the brownies long enough. Check the recipe to make sure you’ve added the correct amount of baking powder and bake the brownies for the full recommended time.
Brownies Sticking to the Pan
Ensure you’re using a non-stick muffin pan or greasing the pan thoroughly. You can also line the pan with parchment paper for easy removal.
Brownies Burning on the Edges
This can happen if your oven temperature is too high. Reduce the temperature by 25 degrees Fahrenheit and bake the brownies for a few minutes longer.
Brownies Not Setting in the Middle
This could be due to using too much liquid or not baking the brownies long enough. Check the recipe to ensure you’ve added the correct amount of liquid and bake the brownies for a few minutes longer.
Brownies Too Sweet
This can be caused by adding too much sugar to the batter. Reduce the amount of sugar in your recipe and taste-test the batter before baking to ensure it’s not too sweet.
Ingredients
For the brownies:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
To make the brownies:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 12-cup muffin tin.
- In a large bowl, beat together the melted butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the brownies cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting:
- In a medium bowl, cream together the butter and cream cheese until light and fluffy.
- Gradually beat in the confectioners’ sugar until smooth.
- Stir in the vanilla extract.
- Spread the frosting over the cooled brownies.
Variations and Enhancements
There are many ways to customize these brownies to your liking. Here are a few ideas:
Add-ins:
- Chocolate chips
- Nuts
- Dried fruit
- Candy
Frosting variations:
- Cream cheese frosting
- Chocolate ganache
- Peanut butter frosting
- Whipped cream
Other variations:
- Make them gluten-free by using gluten-free flour.
- Make them dairy-free by using dairy-free butter and milk.
- Make them vegan by using vegan butter and eggs.
- Bake them in a 9×13-inch pan for a more traditional brownie shape.
- Top them with ice cream or whipped cream for a special treat.
How To Make Brownies In Cupcake Pan
Making brownies in a cupcake pan is a great way to get perfectly portioned, individual brownies. It also results in brownies with a crisp outer edge and a fudgy center. To make brownies in a cupcake pan, you will need the following ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Once you have your ingredients, follow these steps to make delicious, chocolatey brownies:
- Preheat the oven to 350 degrees. Grease or line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk together the melted butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared cupcake pan, filling each liner about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the brownies cool in the pan for a few minutes before transferring to a wire rack to cool completely.
People Also Ask
How long do brownies last in the cupcake pan?
Brownies can last in the cupcake pan for up to 3 days. After 3 days, they should be transferred to an airtight container and stored in the refrigerator for up to 1 week.
Can you use a regular muffin pan to make brownies?
Yes, you can use a regular muffin pan to make brownies. However, the brownies may not be as evenly cooked as if you use a cupcake pan. To ensure even cooking, rotate the muffin pan halfway through the baking time.
