cup HERSHEY'®S Cocoa or HERSHEY'®S SPECIAL DARK® Cocoa
1
cup packed light brown sugar
1/2
cup granulated sugar
3
eggs
1
teaspoon vanilla extract
1
cup all-purpose flour
1-1/3
cups chopped pecans, divided
1. Heat oven to 350°F. Line 2-1/2-inch muffin cups with foil or paper bake cups.
2. Place butter in large microwave-safe bowl; cover. 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 three-fourths full of batter; sprinkle about 1 teaspoon remaining pecans 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.
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