- Vegetable-oil cooking spray
- 2 sticks unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
- 1/4 teaspoon salt
- 2 cups granulated sugar
- 4 large eggs
- Confectioners' sugar (optional)
Pre-heat the oven to 350°F and line the mini-muffin tins with liners. Spray the liners with cooking spray.
Melt the butter and chocolate in a microwave, stirring until smooth. Whisk together the flour, cocoa and salt. Whisk the granulated sugar into the melted chocolate mixture. Add the eggs, one at a time, whisking after each addition until incorporated, and stir in the flour mixture just until blended.
Spoon the batter into the muffin liners, filling the cups to top, and bake on the middle rack of the oven for 25-30 minutes, or until a tester comes out with crumbs adhering. Cool for 5 minutes in the tins, then turn out onto racks. Repeat with the remaining batter.
Dust with confectioner's sugar, if desired. Store in a sealed container at room temperature for up to two days.