Lemon Brownie Bites

I'm on a lemon kick. I realize it is not exactly the right time of year, but that is the problem with the globalization of food trade - convenience kind of takes over and its hard to control eating seasonally because there's nothing to help me do it (except the nastiness of out of season peaches, the best ones are usually grown nearby.)

Lemon Brownie Bites
makes about 27 mini brownies

1/4 lb (1 stick) unsalted butter cut into tablespoons, plus more to grease foil
8 ounces bittersweet chocolate, chopped
1 cup granulated sugar
1 teaspoon salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
zest of one lemon
about 5 tablespoons lemon curd, optional

Preheat oven to 350º. Put water in saucepan on stove to come to a simmer. Grease 27 mini-muffin cups (or two 12-cup pans and just have some extra batter leftover, or fill them more)

In a small bowl whisk cocoa powder and flour together.

Place chocolate and butter in a heatproof bowl over simmering water. Stir occasionally until just melted, about 5 minutes. Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour, cocoa powder, and lemon zest just until smooth. Do not overmix.

Using a small scoop fill mini-muffin tins about 3/4 of the way full with batter. If desired, top each with 1/2 teaspoon of lemon curd.

Bake for about 15 minutes or until toothpick comes out with just a few crumbs.

Let cool in pan for about 10 minutes and remove.