Ingredients
24
24 servings
- •1 ¾ cups white sugar
- •1 cup butter, softened
- •4 (1 ounce) squares semisweet chocolate
- •1 cup all-purpose flour
- •1 pinch salt
- •4 eggs, at room temperature
- •1 cup chopped pecans
- •1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Line 2 mini muffin tins with mini foil liners.
- Place sugar, butter, and semisweet chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in flour and salt. Remove from heat and let cool, about 10 minutes.
- Stir eggs 1 at a time into the chocolate mixture; add pecans and vanilla extract. Drop spoonfuls of batter into the prepared mini muffin tins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutritional Facts
Per 24 servings
- Calories: 210
- Carbohydrate: 22g
- Fat: 13g
- Fiber: 1g
- Protein: 2g
- Sugar: 17g
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