4 tablespoons (1/2 stick) butter or margarine 3 squares (1 oz. each) semisweet chocolate 1/3 cup firmly packed light brown 1/2 teaspoon vanilla 1 egg 5 tablespoons unsifted all-purpose flour 2 oz. milk chocolate Chopped pistachio nuts Preheat oven to moderate (350°). Lightly butter 24 miniature muffin tins, about 1-1/2 x 3/4 inch. Melt together butter, semisweet chocolate and sugar in small saucepan over low heat, stirring constantly, until smooth. Remove from heat. Beat in vanilla; then egg, stirring until incorporated. Fold in flour until blended. Spoon slightly rounded teaspoonful into each tin; tin should be about half full. Bake in preheated moderate oven (350°) for 10 to 12 minutes or until centers spring back when lightly touched with fingertip. Cool in pans on rack for 10 minutes. Remove brownie cups from pans and cool completely on wire rack. Store, unfrosted and wrapped airtight, in refrigerator. To frost, melt milk chocolate in bowl set over hot, not boiling, water in saucepan; stir until smooth. Spread a little chocolate on top of each brownie cup with small spatula. Sprinkle with chopped pistachio nuts. Nutrient Value Per Brownie Cup: 68 calories, 1 g protein, 4 g fat, 8 g carbohydrate, 23 mg sodium, 17 mg cholesterol. dess 79