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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 24 |
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These are wonderful as long as they're not overbaked. Ingredients:
4 (1 ounce) squares semisweet chocolate, chopped |
1 cup butter |
1 cup all-purpose flour, sifted |
1 3/4 cups white sugar |
4 eggs |
1 teaspoon vanilla extract |
2 cups chopped pecans |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
2. Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full.
3. Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.
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