1 cup butter or margarine
1/2 cup Hershey's Cocoa or Dutch Processed Cocoa
1 cup packed light brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 1/3 cups chopped pecans, divided
Heat oven to 350 degrees.
Line 2 1/2-inch muffin cups with paper or foil bake cups.
Place butter in a large microwave-safe bowl; cover. Microwave on high 1 1/2 minutes or until melted. Add the cocoa; stir until smooth. Add sugars and stir until well blended. Add eggs and vanilla; beat well. Add flour and 1 cup of the pecans; stir until blended.
Fill the prepared muffin cups 3/4 full each of the batter; sprinkle 1 teaspoon of the remaining pecans over each.
Bake at 350 degrees 20-25 minutes or until the tops begin to dry and crack on top. Cool completely in the cups on a wire rack.
Yield: 17 cupcake brownies
Note: This is an old Hershey's recipe from my files.