Laura - I found your recipe,the one from Family Circle. I gave it a try since you seemed to like it so much, and I agree that it's a keeper.

4 Tbsp butter or margarine
3 squares (1 ounce each) semisweet chocolate
1/3 cup firmly packed light brown sugar
1/2 tsp vanilla
1 egg
5 Tbsp unsifted all-purpose flour
2 ounces milk chocolate
chopped pistachio nuts

-Preheat oven to moderate (350). Lightly butter 24 miniature muffin tins, about 1 1/2x3/4 inch.
-Melt together butter, semisweet chocolate and sugar in a 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 teaspoonfuls into each tin; tin should be about half full.
-Bake in preheated oven for 10 - 12 minutes, or until centers spring back when lightly touched with a 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 a small spatula. Sprinkle with chopped pistachio nuts.