This recipe uses a classic unsweetened chocolate based brownie recipe
from epicurious. The only changes are more added vanilla and a change
in add-ons and baking time/temp.
preheat the oven to 350F.
On the stove top melt 1 cup of butter (two sticks) with 6 oz of chopped
unsweetened chocolate and 1/2 tsp of salt. When completely melted, remove
from the heat and allow to cool to room temperature.
In a mixer combine 2 cups of sugar with four eggs till well combined
and fluffy. Beat in 1 Tbs of vanilla and add the cooled chocolate butter
mixture. Finally fold in 1/2 cup of flour into the batter.
Spray the wells of a mini-muffin pan with nonstick spray or use mini
cupcake liners. Fill each well 3/4 of the way and push on individual add-ons
as desired (nuts, candied fruit, colored sprinkles).
Cook the mini muffin pan for 25 minutes for chewy brownie bites. If using
a regular sized muffin pan cook for 30-35 minutes.