These individual brownie-like cupcakes studded with pecan pieces are simply delicious. The crinkly tops of these chewy treats are so pretty that they don't even need frosting. —Merrill Powers, Spearville, Kansas
INGREDIENTS:
1 cup butter
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped pecans
4 eggs
1-1/2 cups sugar
1 cup all-purpose flour
1 teaspoon vanilla extract
DIRECTIONS:
In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool. Add pecans; stir until well-coated. In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture.
Fill paper-lined muffin cups two-thirds full. Bake at 325° for 35-38 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool. Yield: about 1-1/2 dozen.
