How to adapt brownie recipe to cook well in a mini-muffin tin?

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia reduces calories while honey adds moisture.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Almond flour adds protein while whole wheat is more economical.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa nibs

Dark chocolate has less sugar, cocoa nibs are less expensive.

Use a mini muffin tin to adapt a brownie recipe that usually works in a 9x11 pan.

Note that the brownies rose more in the mini muffin tin and were too cake-like rather than fudgy.

Reduce cooking time by about 7 or 8 minutes from the usual 25 minutes for a 9x11 pan.

Realize that mini brownies will have more edge and less fudgy center due to the shape of the mini muffin tin.

Avoid overfilling the muffin tins; keep the batter depth to about half an inch.

Let the batter sit for 5 to 10 minutes after portioning into the muffin tins to allow sugars to dissolve and flour to hydrate.

Consider reducing or eliminating baking powder; start by cutting it by 50%.

Experiment with mechanical methods to incorporate air into the brownie batter, depending on the specific recipe.

Reduce the oven temperature by 25 to 50 degrees Fahrenheit for a second trial if brownies still overbake.

Check brownies as early as 15 minutes into baking; use the chocolaty aroma as a cue to start checking for doneness.

Bake only one mini muffin tray at a time to ensure even baking and avoid issues with oven convection.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens