• Preheat the oven to 350 ° F. Lightly grease a mini cupcake pan and set aside.
• In a large microwavable bowl, melt the butter and chocolate together for 30 seconds. Take out and stir, and then place back in the microwave for 15-second intervals until completely melted and there are no clumps of chocolate left.

  Pour in the sugar and mix until fully incorporated. Add the eggs and vanilla, and then stir for another 1-2 minutes, until everything is combined.
• Pour the flour, cocoa powder, baking soda, and salt into this bowl and mix until just combined.
• Scoop your batter into the mini muffin pan, filling almost to the top. Should be around 2 tablespoon per cup. If you only have 1 mini tray, just save the batter for the next batch.
• Bake in the oven for 10-12 minutes, or until just set. Take out and let cool for 10 minutes in the pan, and then run a butter knife around the edges to gently lift the brownies out of the pan and onto a cooling rack.

Make the frosting

• In a large bowl, use an electric mixer to cream together the room temperature butter and cream cheese for 1-2 minutes, or until smooth. Add in the powdered sugar and mix on low to incorporate, and then turn the mixer up to medium-high until smooth. Add the vanilla and ½ tablespoon of heavy cream/milk and mix until smooth.
• Once your brownies have cooled, you can either spread your icing on top using a knife/offset spatula, or you can pipe them on with a piping bag and tip. Top them with mini chocolate chips (or other toppings suggested above) and enjoy!