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Cupcake Brownies
Cupcake Brownies blend two beloved American desserts into one: the fudgy depth of brownies and the convenient, individually sized charm of cupcakes. Popularized in community cookbooks and bake sales of the mid-to-late 20th century, this style of brownie batter baked in paper-lined muffin tins makes sharing easy and eliminates cutting or crumbling issues from pans. The recipe uses a generous combination of semisweet and unsweetened chocolate, margarine, eggs, sugar, flour, vanilla, and lots of chopped nuts for texture. Baked at a lower temperature, the result is a tender interior with slightly crisp tops. These treats are favorites for parties, school events, and potlucks because they travel well, freeze nicely, and deliver a nostalgic, deeply chocolatey bite every time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24
Calories 274 kcal

Ingredients
  

  • 4 oz semisweet chocolate
  • 1 cup margarine (2 sticks)
  • 1 ¾ cups granulated sugar
  • 1 cup all-purpose flour (unsifted)
  • 4 eggs (large )
  • 2 tsp vanilla extract
  • 2 cups nuts (chopped )

Instructions
 

Step 1: Prepare pans and oven

  • Line muffin tins with paper baking cups
  • Preheat oven to 325°F (165°C)

Step 2: Melt chocolate and margarine4

  • Combine semisweet chocolate, and margarine
  • Melt together in microwave until smooth
  • Stir to blend

Step 3: Mix sugar and flour

  • Place sugar and flour in large bowl
  • Stir lightly to combine

Step 4: Add eggs

  • Add eggs one at a time
  • Stir as little as possible after each addition

Step 5: Combine mixtures

  • Add melted chocolate mixture
  • Stir gently just until blended
  • Stir in vanilla extract

Step 6: Add nuts

  • Fold in chopped nuts

Step 7: Fill and bake

  • Spoon batter into paper-lined muffin cups about 2/3 full
  • Bake 25 to 30 minutes, until set but still tender

Step 8: Cool and store

  • Cool in pan briefly
  • Transfer to rack
  • Store in airtight container

Tips

  • Replace margarine with butter for richer flavor
  • Use walnuts or pecans for classic brownie texture
  • Leave out nuts if needed for allergies or preference
  • Slightly underbake for extra fudgy centers
  • Add mini chocolate chips for double chocolate brownies
  • Dust cooled brownies with powdered sugar
  • Stir in a swirl of peanut butter before baking
  • Add orange zest for a chocolate–orange twist
  • Serve warm with ice cream for dessert-style presentation
  • Freeze individually for quick treats later

Nutrition

Calories: 274kcalCarbohydrates: 24.2gProtein: 4gFat: 19.1gSaturated Fat: 4.7gPolyunsaturated Fat: 7.2gMonounsaturated Fat: 6gTrans Fat: 0.14gCholesterol: 31mgSodium: 74mgPotassium: 121mgFiber: 0.8gSugar: 17.1gVitamin A: 359IUCalcium: 16mgIron: 0.52mg
Keyword bake sale favorite, brownie cups, chocolate dessert, comfort food, homemade sweets, nostalgic food, party treats, vintage baking
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