Touchdown Brownie Cups

Yield: about 17 brownie cupcakes

Ingredients

• 1 cup butter (no substitute)
• 1/2 cup cocoa or European-style cocoa
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 1/3 cups chopped pecans, divided

Instructions

1. Heat oven to 350 degrees F. Line 2 1/2 inch muffin cups with paper or foil bake cups.
2. In a large micro-safe bowl, place butter. Microwave at HIGH (100%) for 1 1/2 minutes or until melted.
3. Add cocoa; stir until smooth.
4. Add brown sugar and granulated sugar; stir until well blended.
5. Add eggs and vanilla extract; beat well.
6. Add flour and 1 cup pecans; stir until well blended.
7. Fill prepared muffin cups about 3/4 full with batter; sprinkle 1 teaspoon remaining nuts over top of each.
8. Bake for 20 to 25 minutes or until tops are beginning to dry and crack.
9. Cool completely in cups on a wire rack.