1 cup dark or bittersweet chocolate chips*
3/4 cup sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
36 milk chocolate kiss-shaped candies in white chocolate coating, unwrapped
Heat oven to 350ºF. Place foil mini baking cups into mini muffin pan cups; set aside.
Place chocolate chips and butter in 1-quart saucepan; cook over low heat, stirring occasionally, until mixture is smooth. Remove from heat; cool 5 minutes. Add sugar, eggs and vanilla; mix well. Gradually stir in flour.
Fill prepared muffin cups 3/4 full. Bake 10-12 minutes or until set. Immediately press 1 candy slightly into each brownie cup. Cool completely in pan.
*Substitute milk chocolate or real semi-sweet chocolate chips.
- A small spring loaded scoop works great to scoop batter into pans.
- Store cooled brownie cups between sheets of waxed paper in container with tight-fitting lid.