Preheat oven to 350° F. Spray your heart shaped silicone baking molds or mini muffin tins with cooking spray. Set aside.
In a double boiler, heat the chocolate until it melts making sure it doesn't burn. Remove from heat and keep warm.
In a stand mixer fitted with a paddle attachment cream together the sugar and butter until light, fluffy and creamy. Add the eggs in, 1 at a time, and mix until fully combined. Add in the vanilla and then the melted chocolate.
Sift in the flour and mix until combined. Using a flat silicone spatula, fold in the mini chocolate chips.
Using a tablespoon or ice cream scoop, fill the molds with the brownie batter and sprinkle with a pinch of salt. Bake for 10-13 minutes or until the brownies are slightly set and shiny on top. Continue with remaining batter if working in batches.
Remove the brownies from the mold and let them come to room temperature on a cooling rack.
Recipe Adapted from The Smitten Kitchen
©2020 Megan Mitchell