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.
Touchdown Brownie Cups
