I've been trying to make two-bite brownies (an idea lifted from Whole Foods, but I don't really like theirs), by taking my standard brownie recipe and putting it into some non-stick mini muffin tins.
I've tried it twice, both times without success. What is apparently the right amount of baking powder for the normal recipe (only half a teaspoon) seems to be way too much for this, because the edges rise too far and then collapse, sometimes on the sides of the pan. The middles don't rise at all. Sometimes the shiny top isn't even connected to the flat, unrisen brownie beneath it - it's just on top of the edges like a hat.
What am I doing wrong? I tried decreasing the baking powder, and that made no difference. Why are my edges rising so fast and so much that they're leaving the rest of the brownie behind? Does it have something to do with the non-stick surfaces? Any ideas for how I can fix this? Should I try it with no baking powder at all?