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Brownie Cupcakes

I grew up in my parents’ bakery, which might explain why I don’t like frosting. These brownie cupcakes are just my style! They come out shiny on top and are great without frosting. —Cindy Lang, Hays, Kansas
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    4 servings

Ingredients

  • 1/4 cup semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1 egg
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup chopped pecans

Directions

  • Preheat oven to 325°. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in pecans.
  • Fill paper-lined muffin cups two-thirds full. Bake until tops begin to crack, 20-25 minutes. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts
1 each: 297 calories, 21g fat (10g saturated fat), 83mg cholesterol, 99mg sodium, 26g carbohydrate (19g sugars, 2g fiber), 4g protein.

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Reviews

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Average Rating:
  • Damiana
    Feb 8, 2021

    ...............................:(

  • Susan
    Sep 24, 2020

    Just made the brownie cupcakes and they are yummy BUT the tops sure do crumble!! Did I do something wrong, I made them for guests and I’m a little embarrassed at the crumbles?!??

  • Dorothy
    Dec 20, 2017

    They were good, but I must have done something wrong. Every brownie was raised up like a mountain, and had holes in the center. Lol what did I do wrong???

  • Mrslvslapshot
    Aug 31, 2016

    These were so simple to make and delicious to eat. The whole family loved them. Instead of adding pecans I sprinkled some chocolate chips on top before baking! This recipe is a keeper!

  • Ckhalle
    Apr 28, 2015

    I have made these several times and they are always a hit.

  • barbie101410
    May 31, 2014

    Can the pecans be substituted by almonds?Because my little sister is allergic to pecans and walnuts.

  • Remenec
    Feb 18, 2014

    This is a fun novelty dessert. The brownie cupcakes are tasty, but a little more basic than other brownie recipes I've tried. I also used Ghirardelli semi-sweet chips, which melted smoothly with the butter. I baked the brownie cupcakes at 350 degree opposed to 325 degrees. They cooked quickly and had a nice texture to them.

  • thecreativebaker
    Jul 22, 2013

    I always triple this recipe to make a dozen. I also recommend using good quality chocolate chips- I like to use Ghirardelli semi sweet chocolate chips. I have used toasted pecans or walnuts-so good! The last time I added 1/2 cup toasted coconut-even better!!!!! These freeze well-if you don't eat them all first. Also pretty with a small amount of chocolate frosting piped in the middle of each and some white sprinkles to top it off!

  • raionnomachi
    Apr 28, 2013

    Quick, simple, tasty. I replaced the pecans with almonds and it worked great. I love that you don't need any icing to make it work, just the basics.

  • mostrobulo
    Mar 15, 2013

    No comment left