from Smitten Kitchen
3 ounces (85 grams) unsweetened chocolate, roughly chopped
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 1/3 cups (265 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/4 teaspoon table salt (about 2 grams)
2/3 cup (85 grams) all-purpose flour
Heat oven to 350°F. Spray a mini muffin pan with non-stick spray.
In a medium microwave proof bowl melt chocolate and butter together in 30 second increments, stirring in between, until only a couple unmelted bits remain. Stir until smooth and fully melted. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula. Scoop batter into the muffin pan, filling them almost to the top (about 1 T per mini muffin). Bake for 16 minutes or until toothpick comes out batter-free. Let them sit 5 minutes on a cooling rack before removing them. Sometimes I have to run a sharp knife around the edges to loosen them a bit. Yields about 28-30 brownie bites. Let cool.
Alternatively you can bake these in an 8x8 pan. Line with parchment or foil extending up two sides. Butter the parchment or foil. Spread batter evenly in pan and for bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free. Using foil/parchment sleeve, remove brownies from pan, cool and cut into desired size. Optional: dust with powdered sugar before serving.
Also amazing with sea salt caramel!