Instructions: Place butter and chocolate in a medium-size pan. Heat over low heat, stirring occasionally, until melted and smooth. Remove pan from heat and stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Stir in flour.

Spoon batter into paper-lined tiny (1 1/2 inch) muffin cups; filling cups almost to the top. Place a pecan half on top of batter in each cup. Bake at 325F degrees until tops of brownies look dry and feel firm when lightly touched (about 20 minutes). Let brownies cool in pans for 10 minutes; then transfer to racks to cool completely. Serve warm or cool. Store airtight.

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