How do I stop my brownies from rising?

Question

I have been trying out brownie recipes baked in a muffin tin. I am using the muffin tin so that I can get all edges. (And I have been decorating the tops!)

My brownies tend to rise, in my opinion, too much. This rising is also not quite uniform for all the brownies. Some are flatter than others. The result tastes fine, but is not dense like other brownies.

Other than maybe air that I beat in, there are no rising agents. How do I stop the brownies rising to get denser brownies?

Edit, recipe ingredients: Butter Cooking chocolate Sugar Eggs Regular flour Vanilla essence Cocoa powder Salt

Edit, some of the process: melt butter and choc together, let cool, mix in the eggs, then the sugar, then everything else.

Answer

Well, if air is the only raising agent, simply add less of it by not beating the mixture as much. Failing that, beat as normal, then give the mixing bowl a couple of (careful) bangs on the counter top to knock the air out it again.

A bit of experimentation will be necessary to get the right results, I think: perhaps pour some of the mixture into the tin as is, then knock the air out of the remaining mixture and compare the results.

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