In a medium bowl, combine the flour, baking soda, and salt. Set it aside for later use.

In a medium saucepan, melt the butter, milk, and sugar over medium-low heat. Be sure to stir continuously. Right before it reaches a slight boil, remove from heat and add 1 cup of chocolate chips. I know; you can tell by the image that I’m horrible and don’t often measure.

Move your chocolate mixture to a large mixing bowl, add eggs one by one, stir in vanilla, add the flour mixture, and mix well.

Add black food coloring to your liking.

Finally, fold in the rest of the chocolate chips.

Pour into your prepared muffin pan or mini muffin pan, filling it a little less than ½ way full of brownie mixture. Cook for 7–12 minutes, often checking. The smaller brownie cups you make, the quicker they will cook, so check on them often. If you don’t make the brownie cups, you can use a regular 8×8 brownie pan and bake for 20, or until finished.

Allow it to cool, and then remove the muffin pan.

After you have the desired consistency, add food coloring until you get the desired color, and use it to top your brownie cups.