You can't go wrong here - brownies, chocolate chips, fun paper wrappers, chocolatey deliciousness in every bite - it's a winner all around!
I like the size of these. Just a couple of bites of chocolate to satisfy a craving but not go overboard. I like that they're very portable. You can easily throw them into a lunch. I like that there's portion control. We know we've all cut a bigger-than-we-should hunk from a 9x13" pan of brownies...
I've had the best luck with Pillsbury brownie mix or a store-brand mix, interestingly. The other brands I've tried just haven't come out as well.
I also use the high altitude recipe. Firstly, because I need to - I live at 3800 ft. Secondly, because they need the extra flour for texture. Try it both ways, but I think you'll come back to the high altitude recipe too.
1 box brownie mix
Ingredients as directed on the box (water, oil, eggs)
Additional ingredients noted in the "High Altitude Recipe" section, on the box
1/4 cup add-ins - chocolate chips, nuts, etc (not 1/4 cup each - 1/4 cup TOTAL)
Preheat oven to 350*F.
Line cupcake pans with paper liners. (This recipe usually make 20 brownie bites)
Mix brownie batter as directed on box.
Fill each cup just over half-full of brownie batter.
Bake for about 22 minutes or until a knife inserted in center comes out clean.
Allow to cool for 2-3 minutes in pans. Transfer to a cooling rack.
I didn't get a picture of it, but these are SO cute on a plate with a small scoop of ice cream on top!
Top with your favorite toppings - sprinkles, syrups, nuts, etc.