Light Chocolate Brownie Cupcakes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My friend, Phyllis, bakes for her co-workers at the courthouse weekly. She is a wonderful cook and loves to share her wares. This recipe is a courthouse favorite. Phyllis bakes them in the mini muffin pans. Note: They must be baked in the paper cups to prevent sticking. Ingredients:
1 cup butter |
4 semi-sweet chocolate baking squares |
1 3/4 cups sugar |
1 cup flour |
4 eggs |
1 teaspoon vanilla |
1 dash salt |
1 cup pecans, chopped |
Directions:
1. Zap butter and chocolate in microwave.
2. Mix all ingredients together.
3. Use a small melon-ball, or small ice cream scoop to fill cupcake papers half full.
4. Bake at 325 degrees for 12–15 min if using mini muffin pans or bake at 325 degrees for 22-25 min if using regular muffin pans.
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