📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners. This is super important to prevent sticking!
2. In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, and ¾ teaspoon salt. Make sure everything is well combined—no clumps of cocoa!
3. In a separate bowl, whisk together the wet ingredients: ½ cup (1 stick) unsalted butter, melted, 1 ¾ cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup buttermilk. I use buttermilk because it adds a nice tang, but regular milk with a tablespoon of lemon juice added works too.
4. Gradually add the wet ingredients to the dry ingredients, mixing gently with a rubber spatula until just combined. Don't overmix; a few lumps are okay—that’s what makes brownies so wonderfully fudgy!
5. Divide the batter evenly among the prepared muffin cups. Fill each about ¾ full. I usually eyeball it, but if you're a perfectionist, use a measuring cup!
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Remember, ovens vary, so keep an eye on them!
7. Let the brownie pudding cups cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Be patient! They'll be hot and gooey.
8. Once cooled, you're ready to enjoy! Top with your favorite ice cream, whipped cream, fresh berries, or a drizzle of chocolate sauce. Get creative!