Easy 3-Ingredient Cupcake Brownies

Short Description

These Easy 3-Ingredient Cupcake Brownies are a quick and delicious treat that combines the rich, fudgy texture of brownies with the convenience of cupcakes. With just chocolate hazelnut spread, eggs, and flour, you can whip up a decadent dessert in minutes—perfect for when a chocolate craving strikes!

Why You’ll Love This Recipe

• Only three ingredients—super simple and quick to make.
• Rich and fudgy texture, like a cross between brownies and cupcakes.
• No special equipment needed, just a mixing bowl and spoon.
• Customizable with various toppings and mix-ins.
• Perfect for small batches, great for last-minute desserts.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chocolate hazelnut spread (Nutella or similar)
• Large eggs
• All-purpose flour

Directions

1. Preheat & Prep

• Preheat your oven to 350°F (175°C).
• Line a 6-cup muffin tin with cupcake liners or grease well.

2. Mix the Batter

• In a mixing bowl, whisk together the chocolate hazelnut spread and eggs until smooth.
• Add the flour and stir until just combined. Do not overmix.

3. Bake

• Divide the batter evenly among the muffin cups.
• Bake for 12-15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

4. Cool & Enjoy

• Let the brownies cool for about 5 minutes in the pan before transferring them to a wire rack.
• Enjoy warm or at room temperature.

Servings and Timing

• Servings: 6 cupcake brownies
• Preparation Time: 5 minutes
• Baking Time: 12-15 minutes
• Total Time: 20 minutes

Variations

• Extra Chocolate: Stir in chocolate chips for a gooey, melty texture.
• Nutty Crunch: Add chopped walnuts, pecans, or almonds for texture.
• Sea Salt Topping: Sprinkle with sea salt before baking for a sweet-salty contrast.
• Caramel Swirl: Drizzle caramel over the batter before baking for extra richness.
• Peanut Butter Twist: Swirl in a spoonful of peanut butter for a nutty flavor.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to 5 days. Let them come to room temperature before serving.
• Freezing: Wrap individually and freeze for up to 2 months. Thaw at room temperature before enjoying.
• Reheating: Microwave for 10-15 seconds for a warm, gooey texture.

FAQs

Can I double this recipe?

Yes! Double the ingredients and bake in a 12-cup muffin tin.

Can I use a different chocolate spread?

Yes, any chocolate-hazelnut or chocolate spread will work.

Why did my brownies turn out dry?

Overbaking can dry them out. Check at 12 minutes and remove when a toothpick has a few moist crumbs.

Can I make these gluten-free?

Yes, substitute the flour with a gluten-free 1:1 baking blend.

How do I make them more fudgy?

Use one less tablespoon of flour or bake for a shorter time.

Can I use almond flour instead of all-purpose flour?

Yes, but the texture may be slightly different.

What’s the best way to melt chocolate for drizzling?

Microwave in 15-second intervals, stirring between each, until smooth.

Can I make these in a mini muffin tin?

Yes, adjust the baking time to about 8-10 minutes.

Can I add frosting?

Absolutely! A simple chocolate ganache or cream cheese frosting pairs well.

Are these good for meal prepping?

Yes, they store well and can be made ahead for quick treats.

Conclusion

These Easy 3-Ingredient Cupcake Brownies are a foolproof, quick, and delicious dessert that anyone can make. With their rich, fudgy texture and endless customization options, they’re perfect for any occasion. Try them today and satisfy your chocolate cravings in no time!

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