Touchdown Brownie Cups
Butter (NO substitutes)
Light brown sugar,
Preheat oven to 350*F. 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