I have a pretty good recipe which e/body loves. It may seem complicated but believe me its very easy. Try it.
Ing A
185 grams butter
280grams cooking chocolate
Ing B
3 eggs
185 grams Castor sugar
1tsp vanilla essence
Ing C
185 grams all purpose flour
200mrans chopped walnuts
Ing D - Ganache
100 grams double cream
250 grams cooking choc
(Warm cream, remove from heat & add chopped choc. Let it melt for awhile b4 mixing)
Melt Ing A over low heat. Beat Ing B till fluffy. Add A to B & mix well. Then add Ing C. Bake at 180 C for about an hour. Pou ganache when cool.
From Nigella Lawson's 'How to be a Domestic Goddess', a must for all those interested in making scratch cakes 
375g soft unsalted butter
375g 70% cocoa solids chocolate (I think you call this bittersweet)
6 large eggs
1 tbsp vanilla extract
500g fine sugar
225g plain (all-purpose) flour
1 tsp salt
300g chopped walnuts (optional)
Preheat oven to 180C (don't know farenheit - sorry!). Line a 9 x13 deep-sided sheet pan with parchment.
Melt butter and chocolate together in a heavy-based saucepan. Beat the eggs with the sugar and vanilla in a bowl. Allow the chocolate mixture to cool a little, then beat in all the other ingredients while still in the saucepan. Pour into the pan a cook for about 25 minutes. These are ready when the top has dried to a paler crust but the middle is still damp and dense. If you want more cake like borwnies as opposed to fudgier ones, cook for a few minutes longer. Serves up to 48 portions (depending on how big you like them - for my family I'd reckon on 24 brownies 
).
Happy Baking!
Hi bulldog,
What a good idea. I never even thought of doing them in individual serves. Do you line the muffin tins with muffin papers, or just grease the tins?
Also what recipe do you use, do you have a personal favourite?
That Idea is great because this might be an ongoing thing providing morning tea to this company and the more I can do in bulk the better.
Thanks so much,
Karen
Prepare the pans just as you would for 9x13 brownies. You know, I usuall just use a mix and add extra chocolate chunks. Be sure, as with any brownie, not to over cook. I actually got the idea from a check-out girl at Wal-Mart. I may not come up with the great ideas, but I certainly recognize one when I hear it. 
you can also add a 1/2 carmel into your brownie after the mix goes into each tin
another yummy way is while cooling in 9x19 pan add peanut butter,smear, then add chocolate chips wait til melted and smear then and chopped PB cups
ShelbysYummys
add peanut butter,smear, then add chocolate chips wait til melted and smear then and chopped PB cups[/quote]
Can you explain the last bit of your suggestion to me again,I just don't quite understand your instructions.
Thanks
Bulldog thanks also.
Karen
sure thing darlin,
when the brownies in a 9x13 pan come out of the oven wait a about 5 min then spoon on peanut butter and smear (frost) over the entire brownie.
Then add chcolate chips wait 3-5 min until melted spread over PB. then the last thing you do is add broken up/chopped pieces of Reeses peanut butter cups. and wait until the entire brownie is cooled before cutting
I am sorry I didn't make sense before. Hope this sounds better.
OMG are you serious!!!!! 
want me to send you some!!!!
Michelle
http://www.hersheys.com/products/details/reesespeanutbuttercups.asp
here's the link. I love the double chocolate one's.
Where is Perth?? I one fell in love with a guy Tony that was from South Coogee (SP?)
huhhhhh.
I will really send them if you want. Pm me if you'd like me to. Seriously!
They are really good!!
M
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