| Author |
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Dipo
Member
04-23-2002
| Monday, December 12, 2016 - 6:25 pm 
LOL, Sugar I had no clue but was curious, I did a google search and found this!
I would suggest that brownies are not ideal in a mini-muffin tin. Instead, cutting them smaller would be a better solution.
If you do want to try it again, I would suggest:
1.Don't overfill the tins. You don't want the batter more than about 1/2 inch deep; you want about the same depth it would be in the pan for which they are designed.
2.Let the batter sit for about 5-10 minutes after portioning into the muffin tins. This will give some additional time for the sugars to dissolve, and the flour to hydrate since they won't have as much time in the oven. This should help texture and crust development (the shiny crackly top).
3.Reduce or eliminate the chemical leavening. I would experiment with cutting the baking powder by 50% to start.
There are ways to incorporate air into brownie batter mechanically, by (for example) beating air into the egg-butter-chocolate mixture, but the exact way to approach it would depend on your particular brownie recipe. If you go that route, you can probably completely eliminate the baking powder.
4.Reduce the oven temperature by about 25 F (maybe even 50 F in a second trial, if they still over bake and are too crusty too rapidly) or so, to allow the baking process to slow, and give more time for the mini-brownies to rise and settle.
5.Check them much sooner. Mini-brownies are going to go from not-done to overdone very, very quickly. I would start checking as early as 15 minutes, until you have an expectation. When you can smell the chocolaty aroma is a good time to start checking.
6.Bake only one mini-muffin tray at a time, so that they are even. You don't want shadow effects and changes in oven convection to throw off the baking by having more than one tray in the oven at the same time, although that is more an issue of consistency than it is of the complete character of the outcome.
http://cooking.stackexchange.com/questions/34436/how-to-adapt-brownie-recipe-to-cook-well-in-a-mini-muffin-tin
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Dipo
Member
04-23-2002
| Monday, December 12, 2016 - 6:26 pm
Sounds like you may just have to experiment.
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Sugar
Member
08-15-2000
| Monday, December 12, 2016 - 11:54 pm
I couldn't find exactly what I was looking for on google. I want to use a box mix. I called the company and they said not for cupcakes.
I had a fun idea to make & decorate mini or regular sized cupcake brownies for the holidays. Just wanted something bite sized. Perhaps I will just make a pan of brownies and use a small circle cookie cutter to get the little circles I want. I toyed with using the leftover brownies and making a reindeer cake pop. I have never made or tasted a cake pop as I thought they would be too sweet but thought my idea could be quite cute.
I will be making red & green chocolate chip cookies, Butterfinger, and Heath toffee bits cookies. So that is 3 batches. I plan to make 4-6 batches of the brown sugar cookie recipe I recently tried and really liked as well. I have already chosen 18 holiday/seasonal cutters and am going to try using my 12 Days of Christmas cutters as well. That is 30 different shapes. So I guess I don't really need to make brownies. Maybe next year.
Sunday is make cookie dough
Monday is bake cookies
Tuesday is decorate cookies
Wednesday the cleaning ladies come so need to have it done. The ladies have said they like my cookies and I usually make some for them each holiday.
I must be crazy. Hope my knee holds up to all this baking.
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Dipo
Member
04-23-2002
| Sunday, January 29, 2017 - 1:41 pm
Sugar, how did all the cookies go? I can't believe how many you were making.
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Dipo
Member
04-23-2002
| Sunday, January 29, 2017 - 1:43 pm
New Q: So I made a spinach quiche, which has both feta and cheddar cheese in it, I read the comments which all said it was a bit salty so I didn't add any salt.
It is still too salty for me. I don't want to throw it away because otherwise it is really good.
Any ideas of something I could make and maybe put it with the quiche? Oh, and my quiche is crustfree.
Thanks!
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Karuuna
Board Administrator
08-30-2000
| Sunday, January 29, 2017 - 2:17 pm
Dipo, the only idea I have is to fry up some potatoes with chunks of the quiche to make a hash. The potatoes need salt, and the mix might work out well.
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Dipo
Member
04-23-2002
| Sunday, January 29, 2017 - 4:26 pm
I was thinking of potatoes, maybe bake some sliced potatoes like a scallop only without all the scalloped stuff, LOL. Then I could serve it with a base of potatoes with the quiche on top.
Thinking that might work.
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Karuuna
Board Administrator
08-30-2000
| Sunday, January 29, 2017 - 4:48 pm
The potatoes can't really absorb the salt if they aren't mixed with.... But maybe if you could make each bite some of each?
You'd be better off making a casserole mixing your chunked potatoes with the chopped up quiche, and maybe adding some more cheese/sauce.
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Teachmichigan
Member
07-22-2001
| Sunday, January 29, 2017 - 9:19 pm
Cheddar can be very salty. You might go for a queso fresco if you add a cheese sauce to it. Potatoes with every bite would definitely be the way to go.
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Dipo
Member
04-23-2002
| Thursday, February 02, 2017 - 2:45 pm
My chili is coming along very nicely! Making cornbread to go with.
I am planning to make potato skins for the weekend, is it too soon to bake to potatoes tomorrow? And then on Saturday I am making buffalo cauliflower bites.
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Teachmichigan
Member
07-22-2001
| Thursday, February 02, 2017 - 6:02 pm
Definitely not, Dipo. Cold baked potatoes are so much easier to work with for potato skins than hot ones!
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Dipo
Member
04-23-2002
| Friday, February 03, 2017 - 11:21 am
Thanks!
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Dipo
Member
04-23-2002
| Wednesday, March 15, 2017 - 8:11 pm
So I just made some herbed goat cheese balls, they are chilling in the fridge. They will probably taste great, but I am not sure I will think they are worth the mess/effort, LOL.
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Dipo
Member
04-23-2002
| Thursday, March 16, 2017 - 1:24 pm
As I suspected, making them little individual balls is a PITA, would be just as tasty as a big cheese ball to use on crackers, LOL.
Don't know what the rave is all about, maybe I am as much of a cheese person, LOL.
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Heckagirl631
Member
09-08-2010
| Tuesday, April 11, 2017 - 5:16 pm
Why are they practically giving eggs away now? I remember when they were so much higher. Bought a dozen eggs for 30 cents. And even saw cheaper ones.
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Abby7
Member
07-17-2002
| Tuesday, April 11, 2017 - 6:16 pm
Easter eggs? Lure one to the store, knowing one won't buy just eggs. Maybe all the food for Easter Sunday too.
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Dipo
Member
04-23-2002
| Tuesday, April 11, 2017 - 7:25 pm
Hmm, California eggs are still the same price, would love to see some cheaper!
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Abby7
Member
07-17-2002
| Tuesday, April 11, 2017 - 7:40 pm
Funny about the eggs. have a carton, forget when I purchased....maybe 1-2 months ago only 2 left, exp date march 25. So I do the the test, put the egg in cold water. It sunk to the bottom. Was very careful not to break the egg, however in the process spilled water all over the counter. That egg was not worth the mess!
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Juju2bigdog
Member
10-27-2000
| Tuesday, April 11, 2017 - 8:36 pm
You have some fascinating experiences, Abby7. Ahhhh, the good old days when we had sock-cam running. Hahahaha!!
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Abby7
Member
07-17-2002
| Tuesday, April 11, 2017 - 9:05 pm
Juju, what is sock cam. my memory is gone.....something to do with socks being left?
First time anyone has called me fascinating. Time to get out of my sweats and put on my fancy clothes.
Abby7 is now a ⭐.....? : > )
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Abby7
Member
07-17-2002
| Tuesday, April 11, 2017 - 9:09 pm
ETA...if my experiences are fascinating....that makes me fascinating...right. Lol
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Texannie
Member
07-15-2001
| Wednesday, April 12, 2017 - 4:31 am
I loved the sock adventures! LOL
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Egbok
Member
07-13-2000
| Wednesday, April 12, 2017 - 6:28 am
Abby7, wasn't it you who made daily post about a white sock that nobody would pick up? You included daily pictures if I recall. I remember one of the funniest posts was when the sock looked like Abraham Lincoln...??
And regarding eggs, the prices in SoCal have dropped for about the last 6 weeks. Yesterday I picked up a flat of Large Grade AA eggs for $2.39.
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Grooch
Member
06-16-2006
| Wednesday, April 12, 2017 - 6:42 am
It's spring! Longer days, more light make chickens start laying again.
Though, chicken farms have artifical light, so I don't know if this would apply to them.
Also, was there an avian flu last year and they had to kill their chickens? If so, maybe the chicken farms have more egg producing chickens now causing a glut. And yes, Easter! Just what Abby said.
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Abby7
Member
07-17-2002
| Wednesday, April 12, 2017 - 10:58 am
Egbok, no not me! We need juju to answer this.....she's such a trouble maker...lol
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