1 c. butter
1 (12 oz.) semi-sweet chocolate chips
1 1/3 c. sugar
2 tsp. vanilla
4 lg. eggs
1 c. flour
1 c. pecans, coarsely chopped
Hershey kisses

Preheat oven to 350 degrees. Line 48 mini-muffin cups with foil liners. Bake 10-12 minutes.

Melt butter in microwave or on top of range over medium low heat. Add chocolate chips; stir until melted.

Remove from heat, stir in sugar and vanilla until blended. Add eggs, one at a time, stirring briskly after each addition, until incorporated. Gradually stir in flour until blended; add nuts.

Place Hershey kiss on top of each brownie as soon as it is removed from oven. Remove from pans and cool on racks.