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I only made a dozen of these to start and then there was enough batter leftover to make 2 dozen 2-bite brownies. For the 2-bite brownies, 8-10 min is plenty. You want them slightly ‘soft’ so they stay chewy/soft after they cool. I froze the first batch right in the muffin tin, but it’s up to you which way is more convenient.
Another tip, if you let the brownies cool slightly in the mini muffin pan (no more than 5 min), they will be very easy to remove from the pan. If they are too hot, they fall apart, too cool, they will stick to the pan. Trust me, we’ve had many a ‘broken brownie’ to eat in our house!
They are the best when they are warm, as once they cool the creme eggs firm up, but are still just as tasty, but then again, what brownie isn’t better when it’s warm???