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

Preheat oven to 350 degrees. Line 48 mini-muffin cups with foil liners. 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.

Fill cups 3/4 full. Bake 20 to 25 minutes. Do not overbake. Centers should be moist.

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