Brownie Cupcakes
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
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
Reviews
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Just made the brownie cupcakes and they are yummy BUT the tops sure do crumble!! Did I do something wrong, I made them for guests and I’m a little embarrassed at the crumbles?!??
They were good, but I must have done something wrong. Every brownie was raised up like a mountain, and had holes in the center. Lol what did I do wrong???
These were so simple to make and delicious to eat. The whole family loved them. Instead of adding pecans I sprinkled some chocolate chips on top before baking! This recipe is a keeper!
I have made these several times and they are always a hit.
Can the pecans be substituted by almonds?Because my little sister is allergic to pecans and walnuts.
This is a fun novelty dessert. The brownie cupcakes are tasty, but a little more basic than other brownie recipes I've tried. I also used Ghirardelli semi-sweet chips, which melted smoothly with the butter. I baked the brownie cupcakes at 350 degree opposed to 325 degrees. They cooked quickly and had a nice texture to them.
I always triple this recipe to make a dozen. I also recommend using good quality chocolate chips- I like to use Ghirardelli semi sweet chocolate chips. I have used toasted pecans or walnuts-so good! The last time I added 1/2 cup toasted coconut-even better!!!!! These freeze well-if you don't eat them all first. Also pretty with a small amount of chocolate frosting piped in the middle of each and some white sprinkles to top it off!
Quick, simple, tasty. I replaced the pecans with almonds and it worked great. I love that you don't need any icing to make it work, just the basics.
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