The butter should be soft, but not melted. I mixed all the ingredients and stirred until all the mix was wet and all the butter/eggs incorporated. The batter was really thick (and tasty). :)
The box doesn't show times for making muffins or mini muffins, but I was out of town this weekend with 16 other people and knew that a regular pan of brownies wouldn't be enough, so I made 2 boxes of the mix into mini-muffins.
I placed mini liners into the pans, spooned tablespoon sized dollops into them and baked them at 350 for 15 minutes. They turned out delicious. The very centers were really gooey and the edges chewy and yum! I suppose I could have baked then 1 more minute, but they were good as they were.
I spooned a little Cream Cheese Frosting on the tops of them because I think brownies are always good with cream cheese frosting. I wanted to drizzle melted caramel over the tops too but I didn't have any caramels to melt. Anyway, they were still delicious and I left some without frosting for the brownie purists out there.
Betty Crocker definitely has GF figured out. These brownies were really good. And the next day, they are still really good.
In a few weeks/months I'll try test out the cake...right now I'm really baked out.
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