Why You'll Love It
- - Portable chocolate goodness for any moment
- - Moist, fudgy texture that stays soft
- - Simple ingredients you likely have on hand
- - Easy to personalize with nuts or swirls
*Wow, these brownies are the perfect pocket‑size indulgence – my kids can’t get enough!*
Essential Ingredient Guide
- Unsweetened cocoa powder: Choose a deep, high‑quality cocoa for rich flavor; sift to avoid lumps.
- All‑purpose flour: A light hand keeps the brownies tender rather than cake‑like.
- Chocolate chips: Adds pockets of melted chocolate; optional for extra decadence.
- Butter: Melted butter creates that glossy, fudgy crumb.
- Vanilla extract: A splash of vanilla brightens the chocolate without overpowering.
- Granulated sugar: Balances bitterness and contributes to the moist interior.
Complete Cooking Process
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Ingredient Readiness:
Measure dry ingredients into a bowl, melt butter and chocolate together, and pre‑heat the oven to 350°F.
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Flavor Development:
Whisk sugar into the melted butter, then fold in cocoa and vanilla, allowing the aromas to mingle.
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Texture Control:
Gently stir in the flour just until combined; over‑mixing creates a cakey texture.
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Finishing Touches:
Spoon the batter into greased muffin tins or small paper boxes, topping with extra chips if desired.
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Serving Timing:
Cool for ten minutes before removing; they taste best warm, with a soft center.
- Line the boxes with parchment for effortless removal
- Use room‑temperature eggs to avoid curdling
- Add a pinch of salt to enhance chocolate depth
- Bake on the middle rack for even heat distribution
Pro Tips
These small adjustments make a big difference. I remember once I forgot the parchment and the brownies stuck; oops, that was a lesson. Taking a moment to prep the tins properly saves you a lot of frustration. And if you ever feel the batter is too thick, a splash of milk or coffee will loosen it without diluting flavor.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Do not over‑bake; they finish cooking while still soft
- Cool slightly before removing to set the crumb
- Store in an airtight container to keep moisture
Frequently Asked Questions
→ Can I use gluten‑free flour?
Absolutely. A 1:1 gluten‑free all‑purpose blend works well and retains the tender crumb.
→ How long will they keep?
Stored in an airtight container at room temperature, they stay moist for up to four days.
→ Can I add nuts?
Yes, fold in chopped walnuts or pecans for extra crunch, about ½ cup.
→ Are they freezer‑friendly?
Cool completely, then freeze in a zip‑top bag; thaw at room temperature before serving.
→ What if I don’t have chocolate chips?
You can substitute with chopped dark chocolate or omit for a pure cocoa flavor.
→ Can I make them vegan?
Swap butter for coconut oil and use flax‑egg replacer; the texture remains fudgy.
Chef's Tips
If you prefer a lighter version, try swapping half the butter for applesauce.,For extra depth, replace a tablespoon of sugar with brown sugar.,Looking for a lower‑calorie version? See Low‑Calorie Brownies for inspiration.
Nutrition Facts
per serving
210
Calories
4g
Protein
24g
Carbs
12g
Fat
Taste Profile
Rich chocolate with a comforting sweetness
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Use the same amount; it keeps the richness while making it dairy‑free.
Almond flour adds a nutty note and makes the brownies slightly denser.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add ¼ tsp cayenne pepper and a drizzle of dark chocolate for a subtle kick.
Mediterranean Style
Fold in crumbled feta, chopped olives, and sun‑dried tomato bits for a savory twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the batter, which creates a cakey texture.
- Baking too long; brownies dry out quickly.
- Skipping the parchment lining, leading to stuck brownies.
Meal Prep & Storage
Make Ahead Tips
You can prepare the batter a day ahead and store it covered in the refrigerator; bake when needed for fresh‑warm brownies.
Leftover Ideas
Reheat gently in a skillet over low heat, covering with a lid to keep moisture.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients; preheat oven.
Melt butter and chocolate, then whisk in sugar.
Add eggs, vanilla, then fold in dry ingredients.
Spoon batter into boxes and bake.
Cool briefly, remove from tins, and serve warm.
Letterbox Brownies – Delicious Boxed Treats
These fudgy Letterbox Brownies come baked in tidy little boxes, perfect for a quick treat at the office or a snack for the kids. Moist, chocolate‑rich, and wonderfully portable, they feel like a small, indulgent surprise every time you open one.
Timing
Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 1 cup unsalted butter, melted
- 02 1 cup granulated sugar
- 03 2 large eggs, room temperature
- 04 1 tsp vanilla extract
- 05 ¾ cup unsweetened cocoa powder
- 06 ½ cup all‑purpose flour
- 07 ¼ tsp salt
- 08 ½ cup chocolate chips
Optional Add‑Ins
- 01 ¼ cup chopped walnuts or pecans
- 02 1 tbsp coffee granules dissolved in 1 tbsp hot water
Instructions
Preheat your oven to 350°F (175°C). Grease a 12‑cup muffin tin or line each cup with parchment square.
In a large bowl, whisk melted butter and sugar together until smooth; it should smell sweet and buttery.
Add eggs one at a time, beating just until incorporated, then stir in vanilla. If you enjoy a subtle coffee note, this is the moment to add the dissolved coffee.
Sift cocoa, flour, and salt into the mixture; fold gently until you see no dry streaks. Fold in chocolate chips and any optional nuts.
Spoon the batter into the prepared boxes, filling each about three‑quarters full. For a touch of sparkle, sprinkle a few extra chips on top.
Bake for 18‑20 minutes, or until the tops look set and a toothpick inserted in the center comes out with a few moist crumbs. Halloween Brownies often have a similar bake time.
Allow the brownies to cool in the tin for 10 minutes, then gently lift them out. They are best enjoyed warm, but you can store them for later.
Notes & Tips
- 1 If you prefer a lighter version, try swapping half the butter for applesauce.
- 2 For extra depth, replace a tablespoon of sugar with brown sugar.
- 3 Looking for a lower‑calorie version? See Low‑Calorie Brownies for inspiration.
Tools You'll Need
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12‑cup muffin tin or small paper boxes
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Mixing bowls
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Whisk or electric mixer
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Measuring cups and spoons
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Spatula
Must-Know Tips
- Do not over‑mix the batter; it keeps the texture fudgy.
- Line the cups for easy removal and clean‑up.
- Let them rest briefly; they finish cooking from residual heat.
Professional Secrets
- Melt butter and chocolate together for a glossy crust.
- Use room‑temperature eggs to ensure smooth batter.
- Bake on the middle rack for even heat distribution.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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