Brownie Cupcakes

My family has not made a boxed brownie mix for years. And I'm so so so glad, because we get to eat brownies that are even better! Have you ever made real homemade brownies? You should. Definitely. The recipe I use makes a 9x13 pan, but today I made a bunch of brownie cupcakes instead! Don't you want one?!?! Me too... they're pretty awesome. ;)

One of the best things about this recipe is that you only have to use one pan to mix it up in! So choose a large saucepan that will hold a whole batch of brownies. First, combine butter, cocoa powder, and oil over medium-low heat. Stir occasionally until it's all melted together. While you're at the stove, turn on the oven to 350 degrees to preheat.

Remove from heat, then add the sugar.

Oh yum...

Stir in vanilla, then add all the eggs and stir. You may have to use a fork to get the eggs adequately incorporated. ;)

Add flour, baking soda, and salt and stir well.

My favorite part - a mountain of chocolate chips!

Put cupcake liners in cupcake pans and dollop the batter in! I didn't put anything on the liners to keep the brownies from sticking, but you could if you want. For tall brownie cupcakes like mine, fill the liners about 3/4 full and you'll get 18-19 cupcakes. If you want smaller cupcakes, fill them 2/3 full and you should have enough batter for more than 20. 

Bake for 26-27 minutes... and enjoy your delicious cupcake brownies! 

Brownie Cupcakes (with a gluten free option)

    Makes 18-21

Ingredients:

    2/3 cup butter

    3/4 cup cocoa powder

    1/4 cup olive oil

    2 cup sugar

    4 eggs

    2 tsp. vanilla

    1 1/2 cup flour*

    1 tsp. baking powder

    1 tsp. salt

    1 heaping cup semi-sweet chocolate chips 

Directions:

Preheat oven to 350 degrees. Stir first three ingredients in large saucepan over medium-low heat until butter is melted. Remove from heat and stir in sugar. Add eggs and stir. Add vanilla and stir. Stir in flour, baking powder, and salt. Mix in chocolate chips. Put cupcake liners in pans and fill 2/3 full (for smaller, flatter brownie cupcakes) or 3/4 full (for tall brownie cupcakes) of batter. Bake for 26-27 minutes. 

*My mom makes this recipe gluten free by using an all-purpose gluten free flour mix instead of flour. It still tastes delicious, and I typically can't tell they are gluten free! :)

To make traditional brownies with this recipe, just grease a 9x13 pan and bake for 33 minutes.