"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Touchdown Brownie Cups, by Sheila Gillespie, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. (2 sticks) butter or margarine 1/2 c. Hershey's cocoa or Dutch processed cocoa 1 c. light brown sugar 1/2 c. granulated sugar 3 eggs 1 tsp. vanilla extract 1 c. all purpose flour 1 1/3 c. chopped pecans, divided
Heat oven to 350º. Line 2 1/2 inch muffin cups with paper or foil bake cups. Place butter in large microwave-safe bowl and microwave on high 1 1/2 minutes or until melted. Add cocoa, stir until smooth. Add both sugars; stir until well blended. Add eggs and vanilla; beat well. Add flour and 1 cup of pecans; stir until blended. Fill muffin cups about 3/4 full with batter and sprinkle with remaining nuts. Bake 20-25 minutes until top starts to "dry" and slightly crack.
I use my mini-muffin pan and make 2 bite brownies. (Hersheys Recipe)
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