I have made the GF brownie mix successfully in California but when I made the mix exactly the same way in Colorado at 6,000 ft altitude it was a disaster. Used 9" round cake pan & exactly followed directions (same as I did in California at near sea level). Batter overflowed pan, what was left had crunchy, crisp edges and gooey center. Question: What adjustments do I need to make for high altitude baking? Love the flavor so any help will be appreciated.

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