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

	Amount Per Serving	% DV *
Calories	250
Calories from Fat	150
Total Fat	17 g	26% DV
Saturated Fat	7 g	35% DV
Trans Fat	0 g
Cholesterol	65 mg	22% DV
Sodium	105 mg	4% DV
Total Carbohydrates	24 g	8% DV
Dietary Fiber	1.0 g	4% DV
Sugars	16 g
Protein	3 g
Vitamin A		8% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

250

Calories from Fat

150

Total Fat

17 g

26% DV

Saturated Fat

7 g

35% DV

Trans Fat

0 g

Cholesterol

65 mg

22% DV

Sodium

105 mg

4% DV

Total Carbohydrates

24 g

8% DV

Dietary Fiber

1.0 g

4% DV

Sugars

16 g

Protein

3 g

Vitamin A

8% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

8% DV

	Amount Per Serving	% DV *
Calories	250
Calories from Fat	150
Total Fat	17 g	26% DV
Saturated Fat	7 g	35% DV
Trans Fat	0 g
Cholesterol	65 mg	22% DV
Sodium	105 mg	4% DV
Total Carbohydrates	24 g	8% DV
Dietary Fiber	1.0 g	4% DV
Sugars	16 g
Protein	3 g
Vitamin A		8% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

250

Calories from Fat

150

Total Fat

17 g

26% DV

Saturated Fat

7 g

35% DV

Trans Fat

0 g

Cholesterol

65 mg

22% DV

Sodium

105 mg

4% DV

Total Carbohydrates

24 g

8% DV

Dietary Fiber

1.0 g

4% DV

Sugars

16 g

Protein

3 g

Vitamin A

8% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

8% 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.