Touchdown Brownie Cups
Score huge points with these scrumptious pecan and brownie cupcakes made with cocoa powder. Baking brownies in a muffin tin is a fun way to change up a classic recipe. These touchdown brownie cups are 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.
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