Preheat your oven to 350F, and grease a mini-muffin tin with butter or coconut oil.
In a medium mixing bowl, combine all of the ingredients and mix until a gooey, thick batter forms.
Spoon the batter into the greased mini-muffin cups, and bake for about 15 minutes at 350F, or until the edges are golden brown and the tops start to look cake-like.
Allow to cool in the pan for 20 minutes, then use a knife to transfer each brownie to a wire rack to cool completely.
These brownies should last a few days stored at room temperature, but I prefer storing them in the freezer for a longer shelf-life. They have an amazing, chewy and fudgy texture when eaten cold, too!
Notes
If you prefer, you could always make a traditional pan of brownies instead, baking in a greased 8" x 8" pan, and increasing the baking time by 10-15 minutes.