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Home > Recipes > Touchdown Brownie Cups

Touchdown Brownie Cups Recipe

Touchdown Brownie Cups
  • Beginner

Find Similar Recipes:

Brownies x Beginner x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x
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Skill Level:
Beginner

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1-1/3 cups chopped pecans, divided
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 cup packed light brown sugar
  • 1 cup (2 sticks) butter or margarine

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 17 cupcakes.

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