Preheat your oven to 350°.

Fill 36 mini muffin tins 2/3 full with the prepared brownie batter (I used a #70 scoop). Bake at 350° for 14-16 minutes. Allow to cool for 5 minutes and using a spoon make a small indent in the center of the cup. Allow to cool an additional 10 minutes and remove the brownies from the tins and place on a cooling wracks.

Meanwhile, in a food processor, add the peanut butter, powdered sugar, butter and graham crackers. Pulse until the mixture is smooth and well combined. (If you don't have a food processor, crush your graham crackers into fine crumbs and combine with the other ingredients in a bowl with a beater. The mixture won't be quite as smooth, but will still taste great!)

Roll a 1/2 tablespoon of the peanut butter mixture into a ball and place in the center of a brownie cup. Repeat until all of the brownies are topped.

In a microwave safe bowl, heat the chocolate chips and oil in 30 second increments, stirring vigorously until smooth.

Drizzle the top of each brownie with 1/2 teaspoon melted chocolate and a sprinkle of course sea salt. Store in an air-tight container for up to a week.