1/2 c. Semi Sweet Chocolate Chips
1/2 c. Butter, unsalted
2 Eggs
1/2 tsp. Vanilla
1/2 c. Flour
1 tsp. Instant Espresso Granules
3/4 c. Granulated Sugar
1/2 c. Pecans, chopped
24 Pecan Halves, for garnish

Melt chocolate chips and butter in a double boiler or in microwave.
Stir until smooth.
Let mixture cool slightly.
Whisk in eggs and vanilla.
Stir in flour, espresso granules and sugar.
Fold in chopped pecans.
Line 24 mini muffin pans with fluted paper cups.
Fill cups almost to the top with batter.
Place a pecan half on top of each cup.
Bake 18-20 minutes at 350°F. or until toothpick comes out clean.
Let cool in pans 5 minutes before removing to cooling rack.
Store in airtight container for up to a week.
Also freezes well.