1 cup dark or bittersweet chocolate chips*
3/4 cup sugar
1 tablespoon red food color
1 teaspoon vanilla
3/4 cup all-purpose flour
36 white chocolate kiss-shaped candies with milk chocolate swirl, unwrapped
Heat oven to 350ºF. Place foil or paper 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, red food color and vanilla; mix well. Gradually stir in flour.
Fill prepared muffin cups 3/4 full. Bake 10-12 minutes or until set. Cool 10 minutes on cooling rack. Press 1 candy slightly into each brownie bite. 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.