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.