8 oz (225g) semisweet chocolate

1/2 cup (125 ml) unsalted butter, softened

3/4 cup (180 ml) brown sugar

A pinch of salt

1 egg

1 egg yolk

1/2 cup (125 ml) unbleached all-purpose flour

1/4 cup (60 ml) milk

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter 36 non-stick mini-muffins cavities or line with paper cups.

In a bowl, using a double boiler, melt the chocolate. Allow to cool. Set aside.

In another bowl, cream the butter, brown sugar and salt with an electric mixer. Add the eggs and beat until smooth. At low speed, add the flour alternately with the milk. With a spatula, gradually fold in the chocolate.

Divide the batter among the cups. Bake for about 14 minutes or until the brownies are just cooked. Repeat with the remaining batter. Cool and unmould.

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