• Preheat the oven to 350 degrees F. Spray muffin tins lightly with nonstick spray (or line with cupcake papers).

MAKE BROWNIE MUFFINS:

• In a glass bowl, microwave ¾ cup of chocolate chips for 1 minute; stir and then microwave an additional minute; stir again. If the chips aren't completely melted, heat in 20 second bursts until they are melted and smooth. (You can also do this in a pan over low heat on the stove). Let cool.
• In a medium bowl, whisk together the flour, baking soda, and salt.
• In a large bowl, use an electric mixer to cream together the butter with the sugars. Add in the eggs and vanilla extract. Beat in the cooled chocolate. Gradually add the dry ingredients and beat until incorporated. Stir in the remaining chocolate chips. Scoop into the muffin tins (just a heaping tablespoon per muffin). Bake for 8 to 12 minutes, until the sides seem set but the centers are still soft. You want them a little under-baked to use for sundaes (gooey inside). Let the brownies cool on a wire rack.

ASSEMBLE SUNDAES:

• Serve warm, with a scoop of ice cream and a drizzle of hot fudge.