Two 12-cup miniature muffin pans (1-ounce cups)

Make the Brownies

1. Position a rack near the center of the oven and preheat the oven to 325°F. Grease two 12-cup miniature muffin pans well and dust them with flour.

2. In the top of a double boiler over barely simmering water, combine the butter and chocolate and heat, stirring occasionally, until melted and smooth. Transfer the mixture to a medium bowl and cool until tepid.

3. Sift the flour, baking powder, and salt together into a medium bowl. Stir until combined.

4. Stir the sugar, eggs, vanilla, and almond extract into the chocolate mixture until well combined. Add the flour mixture and stir until blended.

5. Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the brownie bites for 14 to 16 minutes, until set but still soft in the center; a toothpick inserted into a brownie should come out with a few moist crumbs clinging to it. Let the cookies cool in the pan on a wire rack for 10 minutes, then invert the cookies onto the rack and cool completely.

Make the Glaze

6. In the top of a double boiler over simmering water, combine the chocolate, cream, and corn syrup and heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Remove the bowl from the heat and stir in the brickle bits.

Glaze and Garnish the Brownie Bites

7. Place the rack with the cookies on it on a baking sheet. Arrange the brownie bites, still inverted, so that they are no more than ¼ inch apart. Pour the glaze over the bites, covering the tops and sides. Use a small offset metal spatula to smooth glaze over any exposed spots. Refrigerate until the glaze is set, about 10 minutes. Serve at room temperature or chilled.