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Brownie Cups Recipe

Brownie Cups Recipe

From Spearville, Kansas, Merrill Powers shares this recipe for individual brownie-like cupcakes studded with pecan pieces. "This crinkly tops of these chewy treats are so pretty that they don't even need frosting," she relates.
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:18 servings


  • 1 cup butter
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup chopped pecans
  • 4 eggs
  • 1-1/2 cups sugar
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract


  • 1. In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool. Add pecans; stir until well-coated. In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture.
  • 2. Fill paper-lined muffin cups two-thirds full. Bake at 325° for 35-38 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool. Yield: about 1-1/2 dozen.

Nutritional Facts

1 each: 286 calories, 19g fat (9g saturated fat), 74mg cholesterol, 118mg sodium, 29g carbohydrate (22g sugars, 1g fiber), 3g protein

Reviews for Brownie Cups

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Reviewed Jul. 29, 2013

"These are delicious. I have made them numerous times."

Reviewed Jul. 29, 2013

"These are delicious. I have made them numerous times"

Reviewed Apr. 30, 2011

"I made these for an picnic because they would be easy to transport and serve since they don't require frosting. But the picture looked rather plain so I decided to dress then upa little. Since it was Easter I bought a tube of chocolate Betty Crocker cookie frosting (the kind that hardens) and smeared just a litle bit on top, just enough to attach some tiny sugar carrot decorations I bought at a local cake decorating supply store. They were a hit at our family gathering. Two suggestions: 1. Be careful not to overbake. I pulled my first batch out right at the buzzer and they were a bit dry for my tastes. I checked the second batch a couple of minutes sooner and they were done already. Like regular brownies these will be very dry if overbaked. 2. I used pecans this time but will probably use walnuts next time. I couldn't really taste the pecans, and walnuts are much cheaper and abundant here in CA."

Reviewed Jun. 7, 2010

"The batter was really sticky and it was extremely hard to scoop into the muffin tins. It made a HUGE mess! The brownies don't taste that great either. If I was going to make them again I would put them in a 9x13 pan, but if I'm going to go to trouble to make brownies I might as well just use a recipe that tastes good."

Reviewed May. 14, 2010

"OMG!!! me and my bf totally desired this last night...LATE NIGHT! :) if u know what i mean. very good for a romantic evening!!! :) haha"

Reviewed Jul. 21, 2009

"Best thing since sliced bread!"

Reviewed May. 7, 2009


Reviewed Mar. 16, 2009


Reviewed Jan. 8, 2008

"These brownie cups were wonderful as is!...but dress them up with milk chocolate and peanut butter chips were good too. Serve with a scoop of vanilla ice cream with chocolate sauce for chocolate lovers!"

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