Mini Mint Brownie Cups

2 sticks (1 cup) butter or margarine (not spread)
1 bag (10 ounces) semisweet mint-chocolate chips (1 2/3 cups)
1 cup granulated sugar
4 large eggs
1 cup all-purpose flour

Heat oven to 350. Arrange 36 doubled mini-muffin baking cups (1 1/4 inches measured across bottoms) on 2 jelly-roll pans or cookie sheets with sides.
Melt butter in a 3-quart saucepan over medium-low heat. Add chocolate chips and stir until melted and smooth.
Remove from heat. Stir in sugar. Add eggs and stir briskly until blended. Stir in flour until blended.
Fill baking cups 3/4 full. Bake 20 to 25 minutes until tops look cracked and pick inserted in center has moist crumbs. Cool on pan on wire rack.

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