Instructions

1. Add 3 to 4 tablespoons of water to the brownie batter. Because moisture evaporates more quickly, the brownies may turn out dry without additional liquid. You can also add one extra egg if you prefer.

2. Add 2 tablespoons flour to the brownie batter. This increased flour can help improve the brownie's structure so it doesn't collapse in the oven.

3. Increase the oven temperature by 25 degrees if the brownies contain baking powder or baking soda. These ingredients work more quickly at high altitude, and sometimes brownies and other baked goods rise too quickly. The increased temperature sets the batter, preventing this problem.

4. Reduce baking time by 5 to 10 minutes for every 30 minutes the recipe calls for. Start checking the brownies 10 minutes before you think they'll be done, and place a strip of aluminum foil around the outsides of they're getting too brown. Baked goods cook more quickly at high altitude, especially if you've increased the oven temperature.