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Preheat your oven to 350°F and grease a muffin tin or 9x9 inch pan with oil or butter.
In a glass bowl or pyrex, melt the butter and chocolate chips in the microwave by heating for 20 seconds then stirring. Repeat until smooth (2-3 rounds). Set aside to cool.
Whisk the flour, cocoa powder, baking powder, and salt in a small bowl.
Using an electric beater or stand mixer, whisk the eggs, sugars, and vanilla extract until pale and frothy.
With the mixer on low speed or with a spatula, add the chocolate-butter mixture followed by the flour mixture. Fold in the optional nuts last.
Spoon the brownie batter into the muffin cups, filling them a little more than halfway. Or pour and then smooth the batter in the 9x9 pan. Sprinkle on the optional salt. (This can also be done after baking.)
For muffin-bites, bake 13-14 minutes and for the 9x9 pan, bake 20-22 minutes. Remove from the oven while the center of the batter still has a little wiggle-shine.
Let cool at least 10 minutes before removing from the pan. Serve warm or cool and store covered or in a closed container.