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Preheat the oven to 350 degrees F. Well grease a large ramekin (mine was 4.25 inches wide and 10 ounces to rim) or other similar-sized baking dish with butter. For extra non stick, cut a circle of parchment for the bottom.
Add the butter and sugar to a medium microwave-safe bowl. Melt in the microwave 15-30 seconds or until the butter is melted. Stir. Microwave for another 10-15 seconds to the mixture starts to bubble up.
Stir in the finely chopped chocolate to the butter mixture. It should melt in the already warmed butter/sugar.
Whisk in the egg yolk and vanilla until combined.
Stir in the flour, hot cocoa mix, and salt to the batter. Mix until just combined.
Add the batter to the greased ramekin, spread out in an even layer.
Bake in the preheated oven for 20-25 minutes until the brownie is set around the edges, just getting set in the center, and a toothpick comes out with no wet batter. Don't over bake!
Allow to cool in the ramekin for at least 10 minutes before running a knife around the edge and inverting onto a plate. I like to dust with a little powdered sugar before enjoying.