4 tbsp. butter
3 (1 oz.) squares semi-sweet chocolate
1/2 c. firmly packed light brown sugar
1/2 tsp. vanilla
1 egg
5 tbsp. flour, unsifted
2 oz. milk chocolate
Pistachio nuts, chopped

Preheat oven to 350 degrees. Lightly butter 24 miniature muffin tins (tassie pans). Melt together butter, semi-sweet chocolate and sugar in a small pan over low heat, stirring constantly, until smooth. Remove from heat. Beat in vanilla, then egg, stirring until mixed. Fold in flour until blended. Spoon lightly rounded teaspoonfuls into each tin. Tin should be half full.

Bake 10-12 minutes or until center springs back when touched. Cool in pans for 10 minutes. Remove and cool completely on rack. Store in refrigerator unfrosted and wrapped air tight.

TO FROST: Melt milk chocolate in bowl set over hot, not boiling water. Stir until smooth. Spread a little on top of each brownie, then sprinkle with chopped pistachio. Makes 2 dozen cookies.