Sinking beetroot in brownies

[Gemma]

I recently attempted to make some beetroot chocolate brownies and the beetroot sunk to the bottom making them a bit odd. I had to compromise on a few things in the recipe and I'm not sure which was the cause of the sinking.
My cake tin was a bit small so them mixture was quite deep, which meant it took twice as long to cook. I had also lowered the oven temperature from 180 to 160. I have a fan oven and 160 works much better with my usual brownie recipe. Any ideas what actually caused then sinking so I can fix it next time. Thanks

 

[ChesterV]

Well, actually, you answered your own question.

A smaller, deeper pan. Brownies need to bake evenly, and no more than 2 inches high at the most.....unless you are making cake brownies.

The middle of this never got baked correctly. Brownie batter is thick and needs more time to bake, especially in deeper pans.

I would assume if you baked it at a lower temperature for a longer period of time, it would have baked better in the middle, but still came out a bit gooey.

I would have cut the batter in half and just bake two batches.