Hi Sara--I also had to cook mine a lot longer than the instructions said, and my oven runs hot. I'm thinking Tyler's oven is a lot hotter than most. I go more by the "jiggle" test--when the center stops "jiggling" when you tap the pan--it will still move a little, but won't be liquidy--I put on the sour cream mixture--and I use 16 oz of sour cream--I mistakenly put 8 oz in the notes--and bake it another 10 minutes or until I see light brown bubbles around the edges. I know Tyler does his shorter for both, but my oven temps must be different than his. I start checking at 35 minutes, and go longer if necessary. Hope that helps!

Here is a wonderful recipe for little brownie nuggets that are quick, easy and delicious!

Brownie Nuggets

1/3 cup butter
1/4 cup chocolate chips (semisweet or milk)
1 egg
1/4 cup sugar
1/2 tsp. vanilla or almond extract
1/4 cup flour
1/4 cup chopped pecans or walnuts

Melt butter with chocolate chips, stirring until smooth (can use a microwave). Set aside. In a small bowl, beat sugar with egg until incorporated. Stir in chocolate mixture and extract. Add flour a little at a time, mixing gently. Fold in nuts.

Spray mini muffin pan (or use the below mixture with a pastry brush). Divide batter between the 12 muffin tins. Bake @ 325? for 15-20 minutes, or until tops begin to crack. Cool 10 minutes, then remove nuggets to a rack to cool. Makes 12. Freeze well.

Pan Coating--equal parts vegetable oil, shortening and flour. Mix til smooth (will be like peanut butter). Store in a glass jar in the refrigerator. Use a pastry brush to coat pans instead of spray (I can't use the spray--too much off taste). Keeps forever and everything just falls out of the pan.

This coating works great with the Pecan Pie Muffins that Emma in Jacksonville submitted today--they are delicious! I make them in mini muffin tins and freeze them also!
Have a great day!

http://www.nancyskitchen.com