Instructions
1-Preheat oven to 350℉/180℃: Preheat oven to 350℉/180℃. Line 12 muffin cups with liners. Set aside.
2-To make the brownies: To make the brownies: In a medium heatproof bowl, place chocolate and butter. Heat mixture in the microwave in 20-second intervals, stirring between each interval, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally. Set aside.
3-In a small bowl sift flour, cocoa,: In a small bowl sift flour, cocoa, and salt. Set aside.
4-Using an electric mixer fitted with the: Using an electric mixer fitted with the whisk attachment or a handheld mixer, whisk eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed to low and slowly add in chocolate mixture. Stop the mixer. Add flour mixture and fold, using a rubber spatula, just until combined. Do not overmix.
5-Divide batter evenly using a silicon muffin: Divide batter evenly using a silicon muffin pan or muffin tin with muffin liners, filling them about ¾ full. Sprinkle extra chopped chocolate on top prior to baking, if desired. Bake for 13-15 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry. Be careful not to overbake as this will make the brownies dry. Transfer to a wire rack and let cool for 10 minutes before removing from pan. Allow muffins to cool completely on a wire rack.

Serving Instructions
6-Store muffins in an airtight container at: Store muffins in an airtight container at room temperature or in the refrigerator for up to 2 days. Allow to reach room temperature before serving.