Makes around 20 cupcake-sized brownies
9 ounces semi-sweet chocolate
8½ ounces unsalted butter
13½ ounces light brown sugar
1½ ounces molasses
4½ ounces all-purpose flour
2¼ teaspoons baking powder
2¼ teaspoons vanilla extract
1 pinch kosher salt
5¼ ounces chocolate chips
Melt the butter and chocolate together over a double boiler, until fully melted. Set aside. If you don’t have a double boiler, use a mixing bowl set over a saucepan of simmering water, ensuring sure the bottom of the mixing bowl doesn’t touch the surface of the water.
Whip the eggs, sugar and vanilla using a KitchenAid with whip attachment, or electric whisk, until the mixture begins to coat the bowl. Make sure to scrape the bowl sides.
Sift together the flour, cocoa and kosher salt. Add the melted chocolate and butter mixture to the egg and sugar mixture. Mix until well combined, scraping the sides of the bowl again.
Add the chocolate chips to the dry ingredients, then tip into the chocolate mixture. Mix on the lowest speed until well combined. Scrape the sides and bottom of the bowl, and mix for 1 minute more on low.
Pour into either individual oil-sprayed ramekins or prepared cupcake molds. Bake at 325 F until a cake tester comes out almost clean (a little cooked brownie batter on it is fine, nothing that is uncooked though), which should take about 25-35 minutes.