I need to know if I should change the cook time or temperature if I use a mini muffin pan instead of a baking pan. I'm baking brownies tomorrow in my mini cupcake pans which I plan to decorate as cauldrons for a Harry Potter feast. I won't have any time to play with the recipe since I have other things I'll need to make in a limited amount of time. I've looked around the search sites about moving brownie batter into these pans. So far I've read that you cook the batter the same amount of time as you would in a normal pan, that you cook it half the time it says to cook it on the box and that you may or may not need to cook it anywhere from 10-25 degrees lower than suggested. So, any experienced opinions would be greatly appreciated.
I'll be using silver mini muffin pans that cook 24 at a time. The mix is Duncan Hines Chocolate Lover's Brownies Double Fudge. I'm pretty good at the toothpick trick and will be looking for crumbly and not clean. The box suggests cooking 35-38 minutes for an 8x8 pan and 30-33 in a 9x9 pan at 350F. I'll probably be filling the cups 3/4th full since I need a little over spill to resemble a cauldron. Hopefully I haven't left anything out that might be helpful. Thanks for your time!