Baking Time
20-25 minutes |
Oven Temperature
325° F |
Pan Size
Muffin tin/12 count |
1/2 cup butter
1/2 cup semisweet chocolate chips
2 eggs
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup chocolate chips (optional)
Melt butter and chocolate chips in cooking pot on top of stove or in microwave; stir until smooth; cool slightly. In a small mixing bowl, beat eggs and sugar; stir in vanilla and chocolate mixture. Gradually add flour to chocolate mixture; fold in pecans and chocolate chips.
Fill paper-lined muffin cups two-thirds full. Bake at 325 degrees for 20-25 minutes until tops begin to crack. Remove from pan and cool on wire rack.
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