There are many brownie mixes available in stores, and choosing the right one for mini brownies can be overwhelming. While any brownie mix can be used for mini brownies, we recommend using a mix specifically designed for mini muffin tins. These mixes have the right ratios of ingredients to ensure the brownies are moist, fudgy, and cook evenly. Make the Brownies. Gather the ingredients. The Spruce/Bahareh Niati. Position a rack in the center of the oven and heat the oven to 350 F. Grease the bottom and sides of an 8 x 8-inch baking pan with oil. Dust the pan with about 1 tablespoon flour; tilt pan and tap until the bottom and sides of the pan are coated in flour, then tap out any excess. Step 1. Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth. Step 2. Add the chocolate and stir to combine. To freeze a whole pan (or a pan short of a slice!), line the pan you’ll bake in with parchment. Make sure plenty of the paper pokes out above the brownies so it is easy to grab—you’ll use it to remove the baked brownies from the pan. After baking the brownies, let them cool completely. Wrap the whole sheet of brownies tightly with plastic This method is quick and easy and works! The best way to microwave brownies is to microwave individual slices at a time for 30-40 seconds. This will ensure all areas of the brownies have been heated to a safe temperature. Microwaves are known to not do a very thorough job when heating everything evenly. Here’s a quick guide: 1. Preheat and prepare: Start by preheating your oven as you would for traditional baking. For most brownie recipes, this will be around 350°F (175°C). 2. Fill the pan: Pour your brownie batter into the silicone brownie pan. You don’t need to grease the pan because silicone is nonstick! 3. .

brownies taking too long to cook