Touchdown Brownie Cups

Carol Junkins


Easy to serve at Football Gatherings ~ sure to please.

This recipe came from Favorite all Time recipes ~


★★★★★ 2 votes

17 cupcakes
10 Min
20 Min


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  • 1 c
    (2 sticks) butter or margarine
  • 1/2 c
    hershey's cocoa or hershey's dutch processed cocoa
  • 1 c
    packed light brown sugar
  • 1/2 c
  • 3
  • 1 tsp
    vanilla extract
  • 1 c
  • 1 1/3 c
    copped pecans, or walnuts (divided)

How to Make Touchdown Brownie Cups


  1. Heat oven to 350 df . Line 2 1/2" muffin cups with paper or foil bake cups.
  2. Place butter in large microwave safe bowl; cover. Microwave at High 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 peacans; stir until well blended.
  3. Fill prepared muffin cups, about 3/4 full with batter; sprinkle about 1 teaspoon remaining pecans over top of each.
  4. Bake 20=25 minutes or until tops begin to dry and crack on top. Cool Completely in cups on wire rack.
    Makes about 17 cupcakes.

Printable Recipe Card

About Touchdown Brownie Cups

Course/Dish: Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #cocoa, #pecans, #Hershey

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