Heat oven to 350ºF. Arrange 56 mini foil baking cups (11⁄2 in. across bottom) on 2 rimmed baking sheets.
Brownie Cups: Melt butter in a medium saucepan over medium-low heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and extract. Stir in flour until blended. Fill each baking cup with 1 level measuring tablespoon batter.
Bake 15 minutes, or until tops look cracked and a wooden pick inserted in center comes out clean. Set baking sheets on wire racks to cool completely.
Topping: Heat cream in medium saucepan over medium-low heat until bubbles form around edge. Remove from heat; add chips. Let stand 5 minutes; add extract. Stir until chocolate melts and mixture is smooth and glossy. Spoon 1⁄2 teaspoon on each brownie cup. Let set at room temperature, or refrigerate.
Storage tip: Store airtight with wax paper between layers at cool room temperature up to 1 week, or freeze up to 3 months.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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