1/2 stick butter
3 (1 oz.) sq. semi-sweet chocolate
1/3 c. firmly packed light brown sugar
1/2 tsp. vanilla
1 egg
5 tbsp. unsifted all-purpose flour
2 oz. milk chocolate
Chopped pistachio nuts

Preheat oven to 350 degrees. Lightly butter 24 miniature muffin tins, about 1 1/2 x 3/4-inch.

Melt together butter, semi-sweet chocolate and sugar in small saucepan over low heat, stirring constantly, until smooth. Remove from heat.

Beat vanilla, then eggs, stirring until incorporated. Fold in flour until blended. Spoon slightly rounded teaspoonful into each tin. Tin should be about half full.

Bake for 10-12 minutes or until centers spring back when lightly touched. Cool in pans on rack for 10 minutes. Remove brownie cups from pans and cool completely on wire rack. Store unfrosted and wrapped airtight in refrigerator.

To frost, melt milk chocolate in bowl set over hot, hot boiling, water in saucepan. Stir until smooth. Spread a little chocolate on top of each brownie cup with a small spatula. Sprinkle with chopped pistachios.