Cupcake Brownies Recipe

Cupcake Brownies Recipe
Photo by: Taste of Home
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"These no-mess brownies travel well," says Nila Towler of Baird, Texas. "The pecans make them extra special."

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  • 18 Servings
  • Prep: 15 min. + cooling Bake: 20 min. + cooling

Ingredients

  • 1 cup butter, cubed
  • 4 ounces semisweet chocolate
  • 4 eggs
  • 1-3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1-1/2 cups chopped pecans

Directions

  • In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes.
  • In a large bowl, beat eggs and sugar until blended. Beat in vanilla and chocolate mixture; gradually stir in flour and nuts.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool. Yield: about 1-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 283 calories, 19 g fat (8 g saturated fat), 74 mg cholesterol, 117 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Cupcake Brownies published in Taste of Home August/September 1996, p12

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Cupcake Brownies Recipe

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