Makes 36 mini brownies

These tiny brownies can be made up to 2 days ahead. Store, in an airtight container, at room temperature.

Cooking spray
2 sticks unsalted butter
4 ounces unsweetened chocolate, chopped
1 3/4 cups granulated sugar
1 teaspoon vanilla
4 large eggs
¾ plus 1/8 cups all-purpose flour
1/4 cup unsweetened cocoa powder
¼ teaspoon salt
Confectioners sugar (optional)
Preheat oven to 350F. Line mini muffin pans with paper liners; spray liners with cooking spray. In a large microwave safe bowl, combine butter and chocolate; heat at 50% power for 2-3 minutes or until butter is melted. Stir until chocolate is melted and smooth. Stir in sugar and vanilla. Stir in eggs, one at a time, stirring well after each addition.

In a medium bowl, whisk together flour, cocoa powder, and salt. Stir flour mixture into chocolate mixture until just until blended.

Spoon batter into a large Ziploc bag. Snip one corner off the bag and squeeze batter into muffin liners, filling to the top. Bake in middle of oven 18-20 minutes, or until a tester comes out coated with fudgy crumbs. Cool 5 minutes in tins and turn out onto racks. Dust with confectioners’ sugar if desired.