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Brownie Cupcakes

Name: Brownie Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 1/4 cup semisweet chocolate chips; 1/4 cup butter, cubed; 1 egg; 1/4 cup sugar; 1/4 teaspoon vanilla extract; 1/4 cup all-purpose flour; 1/4 cup chopped pecans

30 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min. + cooling

Makes

4 servings

I grew up in my parents’ bakery, which might explain why I don’t like frosting. These brownie cupcakes are just my style! They come out shiny on top and are great without frosting. —Cindy Lang, Hays, Kansas

Brownie Cupcakes Recipe photo by Taste of Home

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Ingredients

1/4 cup semisweet chocolate chips
1/4 cup butter, cubed
1 egg
1/4 cup sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup chopped pecans

Directions

Preheat oven to 325°. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in pecans.
Fill paper-lined muffin cups two-thirds full. Bake until tops begin to crack, 20-25 minutes. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts

1 each: 297 calories, 21g fat (10g saturated fat), 83mg cholesterol, 99mg sodium, 26g carbohydrate (19g sugars, 2g fiber), 4g protein.

Brownie Cupcakes

Ingredients

Directions

Nutrition Facts

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