12-cup mini muffin pan
½ cup semi-sweet chocolate chips
3 tbsp. butter
2 tsp. cocoa powder
1 tbsp. molasses
1 tsp. vanilla extract
¼ cup flour
3 tbsp. granulated sugar
3 tbsp. brown sugar
Preheat oven to 350 °F.
Place chocolate chips and butter in a bowl and microwave for 2 minutes at 50% power. Stir until smooth. (Your microwave may take up to a minute longer. Just beware that chocolate chips will retain their shape even when melted, and if you nuke them too long, they’ll burn. Not that we would know from personal experience or anything.)
Mix cocoa and molasses into the melted chocolate. (What? You don’t have molasses? Okay. Use a tablespoon of water instead.)
Add vanilla, flour, and egg, and mix well. Add sugars and mix well.
Spray muffin pan with cooking spray, then spoon the batter into the cups, dividing evenly.
Bake 10-12 minutes. Tops of brownies will be puffy. (Don’t overcook or the brownies will be too dry. That’s what we’ve heard, anyway.)
Cool ten minutes, then transfer brownies from the muffin pan to wire racks. The puffy tops will flatten as the brownies cool (So the instructions say. We’ve never actually waited that long.).