Brownie Cupcakes

1-3/4 cups all-purpose flour
1/2 tsp. salt
4 squares unsweetened chocolate, chopped
1-1/2 cups (3 sticks) butter, cut into pieces
1-1/2 cups granulated sugar
4 eggs lightly beaten
2 tsp. vanilla extract
2 cups pecans, chopped (optional)

Preheat oven to 350 degrees. Line muffin pan with baking cups.

In medium bowl, combine flour and salt. In small heavy saucepan or microwave-safe bowl, melt butter and chocolate; stir until blended. In large bowl, combine chocolate mixture with sugar; mix well. Whisk in eggs and vanilla. Add flour mixture to chocolate mixture; mix until blended. If desired, stir in nuts. Distribute brownie mixture evenly into baking cups.

Bake 18-20 minutes or until toothpick inserted comes out clean. (For mini cupcakes, bake 9 minutes. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Ice with Chocolate Buttercream Icing.