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Touchdown Brownie Cups

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories250
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium105 mg4% DV
Total Carbohydrates24 g8% DV
Dietary Fiber1.0 g4% DV
Sugars16 g
Protein3 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  Amount Per Serving % DV *
Calories250
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium105 mg4% DV
Total Carbohydrates24 g8% DV
Dietary Fiber1.0 g4% DV
Sugars16 g
Protein3 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  • 1 cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1-1/3 cups pecans chopped , divided
  • 1 cup butter or margarine (2 sticks)
  • 1/2 cup granulated sugar
  • 3 eggs

Directions

  • 1. Heat oven to 350°F. Line 2-1/2-inch muffin cups with paper or foil bake cups.
  • 2. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 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 1 cup pecans; stir until well blended. Fill prepared muffin cups about 3/4 full with batter; sprinkle 1 teaspoon remaining nuts over top of each.
  • 3. Bake 20 to 25 minutes or until tops begin to dry and crack. Cool completely in cups on wire rack. About 18 cupcakes.

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