MINI BLACK CAT FUDGE BROWIES adapted from Epicurious

​Makes about 72
 
Vegetable oil cooking spray
4 sticks of unsalted butter, chopped into pieces
8 ounces unsweetened dark chocolate, chopped into pieces
1¾ cups all-purpose flour
½ cup unsweetened Dutch-process cocoa powder
½ teaspoon salt
3¾ cups granulated sugar
8 large eggs
1 cup crushed walnut pieces
Confection’s sugar
 
Special Equipment: mini-muffin tins and mini wax paper liners
 

1. Preheat oven to 350º.
2. Line each mini muffin tin(s) with liners.
3. In a bowl, whisk together in flour, cocoa and salt.  Set aside.
4. Melt butter and chocolate in a heavy 4-quart pot over a moderately low heat, stirring until smooth.
5. Remove from heat and whisk in granulated sugar.
6. Whisk in eggs, one at a time until each is fully incorporated.
7. Add the walnut pieces and stir until well blended.
8. Stir the flour mixture into the chocolate and sugar mixture.
9. Spoon the batter into the waiting muffin liners, filling each liner to the top.
10. Bake in the oven for 25 to 30 minutes or until a tester comes out clean.
11. Cool for 5 minutes.  Turn out on a wax paper lined rack.
12. Repeat the process.
13. Place all muffins on a serving dish and dust with confectioner’s sugar.