Touchdown Brownie Cups
Score huge points with this scrumptious brownie and pecan recipe that's sure to please everyone. Always a delicious hit for game day or any day.
Ingredients
- 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.
Our Best Baking Tips
Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.
Read the BlogNewsletter
Bake Happy all season long with new recipes, money-saving coupons and helpful tips delivered to your inbox.
