Cupcake Brownies Recipe
Cupcake Brownies Recipe photo by Taste of Home

Cupcake Brownies Recipe

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"These no-mess brownies travel well," says Nila Towler of Baird, Texas. "The pecans make them extra special."
TOTAL TIME: Prep: 15 min. + cooling Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. + cooling Bake: 20 min. + cooling
MAKES: 18 servings


  • 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

Nutritional Facts

1 each: 283 calories, 19g fat (8g saturated fat), 74mg cholesterol, 117mg sodium, 27g carbohydrate (20g sugars, 1g fiber), 3g protein


  1. In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes.
  2. In a large bowl, beat eggs and sugar until blended. Beat in vanilla and chocolate mixture; gradually stir in flour and nuts.
  3. 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.
Originally published as Cupcake Brownies in Taste of Home August/September 1996, p12

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Reviewed May. 24, 2013

"I didn't have any pecans so I added a whole bag of peanut butter chips. Amazing! These are so quick & easy to make & super yummy."

Reviewed Sep. 11, 2011

"Very convenient treat to take along on outings. Were well received by friends."

Reviewed Aug. 7, 2011

"These are addicting"

Reviewed May. 17, 2011

"Have made several times and received many compliments. I did use 2 oz semi sweet chocolate and 2 oz unsweetened chocolate instead of 4 oz semi sweet. Turned out great and have been asked for recipe."

Reviewed Jan. 15, 2010

"These cupcakes turn out so sweet and easy to eat, they're a keeper for sure. The recipe is going in my recipe box and staying there, permanently."

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