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Brownies in Muffin Tins- The Ultimate Corner Brownies?

opinionatedchef Nov 4, 2006 04:21 PM

This afternoon I'll be doing brownies from Julia Child's Baking Book.
I want to try them in teflon coated muffin tins. Has anyone done this?Because they will bake faster, I'm trying to figure out what will be my signal to remove them from the oven...... What are your thoughts/experiences, you talented CH chefs out there?????Thanks much.

  1. d
    drgnflychic Jan 22, 2008 06:50 AM

    I make my brownies in regular sized muffin tins for parties and such. I line them with a baking cup so they come right out, and take them out when they feel done by touching the center.

    Sometimes I put miniature candy bars in the middle - Snickers, Andes mints, etc - it's a nice little surprise!

    1 Reply
    1. re: drgnflychic
      alkapal Jan 22, 2008 07:29 AM

      these are great ideas! and that "edge" pan is neat.

    2. t
      tweetie Jan 22, 2008 04:32 AM

      My test for doneness for brownies whether in a pan or muffin tin is a good old toothpick inserted in the center. Done when it comes out with crumbs clinging to it, not wet batter (not done yet) and not dry (too late!!)

      1. j
        jordana Feb 11, 2007 09:58 AM

        i need to make a lot of brownies so i am goign to use a mini muffin tin-- also a larger one to have some diff sizes. When you bake brownies in muffin tins can you use paper liners?
        also how long do u bake the brownies for in the mini muffin tins?

        2 Replies
        1. re: jordana
          Adrienne Feb 11, 2007 12:47 PM

          I have never seen liners small enough for my mini pan, but I haven't had any trouble getting the little guys out. Mine take 10-12 minutes to bake up.

          1. re: Adrienne
            fatnsassymama Jan 21, 2008 03:42 PM

            I have seen the liners for the tiny muffin tins, you can get them at the craft store. I use the ones they sell for putting candies in, they are just the right size. I also use the Wilton Cake Release stuff to get things out of the tiny muffin pans and it works well.

        2. prunefeet Nov 6, 2006 09:29 PM

          Funny, I just did a recipe yesterday called Black Bottom Muffin Cups or some such thing...they are brownies baked in mini muffin pans with a layer of cheesecake type stuff in the middle...very good, but not brownie-edge-like...but they probably would have been had I baked them longer. It's worth a shot for sure.

          1. Jennalynn Nov 5, 2006 02:36 AM

            I have a Holiday Dessert Open House every year. I make my brownies in mini muffin tins.

            Perfect two bite brownies.

            But yes, check them at half the time of a panful.

            1 Reply
            1. re: Jennalynn
              christy319 Nov 6, 2006 09:34 PM

              Wow, what a great idea. I will definitely do this in my mini tins...

            2. Xanthippe Nov 4, 2006 10:45 PM

              You want corner brownies? Check out this pan; baking, as you know it, will be forever changed.


              5 Replies
              1. re: Xanthippe
                opinionatedchef Nov 5, 2006 01:49 AM

                xan- that's precisely my point- you get 'the ultimate corner brownies' when you bake them in muffin tins! no need to spend $35...

                1. re: opinionatedchef
                  Xanthippe Nov 5, 2006 02:30 AM

                  But Opinionated, the pan is good for much more than brownies! I've made cheesecakes, "regular" butter cakes, lasagne, persimmon pudding . . .

                  I do, however, admire your thriftiness; using a muffin tin is a terrific idea.

                  1. re: Xanthippe
                    alexajord Jan 22, 2008 05:32 AM

                    OK. I just gasped in joy - in any casserole-type dishes, it's not done in my mind until it's nearly burnt on the edges (carry over from my mother, but I LOVE crispy edges, especially in baked mac n cheese). I eat the four corners first, then re-bake the middle at length in the oven so it gets crispy again. This would totally save on my over-dry-because-I-overcooked-it-for-crispy-edges syndrome!

                    You totally made my day.

                2. re: Xanthippe
                  othervoice Jan 21, 2008 04:19 PM

                  Who would have thought? I have never seen anything so unique. Personally, I prefer the inside gooey's. I usually trim the whole pan of edges before serving, but of course those ends don't go to waste.

                  1. re: othervoice
                    chef chicklet Jan 22, 2008 07:55 AM

                    Me too but I would get killed if I ever through them away. They get eaten by the corner lovers in the house, which everyone but me!

                3. opinionatedchef Nov 4, 2006 10:34 PM

                  v good suggestion.; thanks. i'm doing rick katz's from julia child book, and comparing to alice medrich's unsw choc brownie recipe.
                  will post results

                  1. toodie jane Nov 4, 2006 08:10 PM

                    when in doubt, go for underbaking rather than over baking...maybe make two pans worth and pull out at diff times and make notes?

                    1. b
                      BarefootandPregnant Nov 4, 2006 05:14 PM

                      As I lost custody of my 8*8 pan a few years ago, muffin tins are our regular brownie pans. I look for definite "rinds," but a gooey center.

                      1. babette feasts Nov 4, 2006 04:57 PM

                        What are your usual signals? I don't know Julia's recipe, but with mine I look for puffed in the center and starting to crack on top. When the house smells like chocolate, the brownies are done!

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