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Title: Touchdown Brownie Cups
Categories: Holiday Cake Dessert
Yield: 17 Cupcakes
| 1 | c | Butter (NO substitutes) |
| 1/2 | c | Cocoa |
| 1 | c | Light brown sugar; packed |
| 1/2 | c | Granulated sugar |
| 3 | Eggs | |
| 1 | ts | Vanilla extract |
| 1 | c | Flour; all-purpose |
| 1 1/2 | c | Pecans; chopped |
Preheat oven to 350øF. Line a 2 1/2-inch muffin cps with paper or foil bake cups.
In a large microwave-safe bowl, place butter. Microwave on high (100%) for 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Add brown sugar and granulated sugar; stir until well blended. Add eggs and vanilla; beat well. Add flour and a cup of pecans; stir until well blended. Fill the prepared muffin cups about 3/4 full with batter; sprinkle 1 tsp of the remaining nuts over the top of each.
Bake for 20 to 25 minutes or until tops are beginning to dry and crack on top. Cool completely in the cups on the wire rack.
Makes about 16 to 18 cupcakes. ** Dallas Morning News -- Neighborhood shopper --- 25 Dec 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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