Brownie Cupcakes
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 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
Ingredients
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1/4 cup semisweet chocolate chips
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1/4 cup butter, cubed
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1 large egg
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1/4 cup sugar
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1/4 teaspoon vanilla extract
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1/4 cup all-purpose flour
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1/4 cup chopped pecans
Directions
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1.
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.
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2.
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.
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