Among all of the recipes, I felt the need to make the Pecan Brownie Muffins first. Although I was a little skeptical of the ingredient measurements and didn't have high hopes of a great finished product, the muffins came out awesome! They have a light chocolate brownie flavor and the pecans give it a slightly nutty taste and texture. The recipe said it makes 12 muffins, but I actually got 16 instead. I loved these and recommend that you make them soon!
Pecan Brownie Muffins
(recipe adapted from the brownies-easy and delicious cookbook)
Makes 12 muffins
1 cup pecans
1 cup all-purpose flour
3/4 cup granulated sugar (generous)
1/4 tsp salt
1 T baking powder
1 cup (8 oz) unsalted butter
4 oz semi-sweet chocolate, broken (or a full 3/4 cup semi-sweet chocolate chips, which is what I used)
4 eggs, beaten
1 tsp vanilla
Preheat the oven to 400 degrees. Line a 12-cup muffin pan with paper liners.
Coarsely chop the pecans and set aside.
Whisk together the flour, sugar, salt and baking powder into a large bowl and make a well in the center.
Melt the butter and chocolate in a small sauce pan over low heat, stirring frequently.
Add the chocolate mixture to the flour mixture and stir to mix evenly.
Add the eggs and vanilla and mix again. Stir in the chopped pecans.
Spoon the batter into the lined muffin cups, about 3/4 full.
Bake for about 20 minutes or until firm to the touch and a when a toothpick inserted into the middle, comes out clean.
Cool on a wire rack and then enjoy!
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