I've got a great brownie recipe that works awesome in a 9x11 pan. The top comes out crunchy, the bottom cake like and the middle nice and fudgy. I figured I would try to make them in a mini-muffin tin, thinking it would be easier for the kids to eat. Ended up with a mini disaster.
Things I had not counted on: they rose seemingly more than in the 9x11 pan. Too much cake like vs not enough fudge center.
Should there be things I need to be aware of? I cut a good 7 or 8 minutes off my cooking time of 25 minutes int eh 9x11 pan, and even still, they were over cooked. But more importantly, I realized that with all edges being cooked (as opposed to square in the 9x11), there is a lot of "cake surface" vs soft and fudgy centre.
Is there something i should consider doing specifically to the recipe? Is there a way to make good fudgy brownies in a mini-muffin tin, or am I just looking for trouble?
Recipe is butter-free (just uses vegetable oil) and only 1 tsp of baking soda as a leavening agent.