Baking brownies in mini cupcake tins--can it be done?
- Pei Aug 22, 2006 04:08 PM
Has anyone done this without changing the basic recipe? I assume it's just like putting cake batter in cupcake tins, which I've done before.
Basically, I want to bake brownies but epicurious.com only has recipes for 13x9x2" pans. I only own a 8x8" pan and regular and mini cupcake tins, so I figured I'd give the mini tins a try.
Now the only question is to just go for it whole hog, or bake a 8x8" and use the leftovers for a few mini brownie cupcakes.
Mostly, I'm worried that if I go the mini way I'll easily overbake even if I take 10 minutes off the bake time. And, heaven forbid, underbake and have a gooey mess. But if I do it successfully, I won't have to worry about cutting them up for company.
Martha Stewart had a recipe for brownie cupcakes which I made years ago. I made them in small muffin tins. They were tasty day 1, but tasted very dry the next day.
If I were to attempt this again, I would use my regular (Ina Garten recipe) which inherantly produces a very moist brownie. This way, the finished product will be sufficiently moist.
my grandmother (now deceased) used to cook them in cupcake tins ALL the time! she loved how they would come out nice and formed and taste absoloutly GREAT and hand them to us kids outside. Ah the memories...those were some of the most delicious brownies I'd ever tasted... :) Good luck!
Have done it with regular old brownie recipe without a problem. Just decrease baking time and watch carefully.
You can cut a recipe for a 9 x 13 pan in half and it will fit in a 8 x 8 pan. I do this all the time. The opposite is true as well, you can double a recipe for an 8 x 8 pan and use a 9 x 13 pan. Good luck!