cupcake brownies
Breakfast
Cupcake Brownies
A hybrid dessert with brownie batter baked in cupcake tins—fudgy, rich, and great for grab-and-go treats.
Ingredients
- 1 cup butter or margarine
- 4 (1 ounce) squares semisweet chocolate
- 4 eggs
- 1 3/4 cups sugar
- 1 teaspoon vanilla extract 1 cup all-purpose flour
- 1 1/2 cups chopped pecans
Directions
- In a small saucepan over low heat, melt butter and chocolate; cool for 10 minutes. In a mixing bowl, beat eggs and sugar. Add vanilla and chocolate mixture; stir in flour and nuts. Fill greased or paper- lined muffin cups two-thirds full. Bake at 350 degrees F for 18-20 minutes or until brownies test done with a wooden pick. Cool.
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