This is a family recipe and an exceptional holiday one. Perfect little mini muffins to pop into a little container to bring as a holiday gift.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
10 mins
total:
55 mins
Servings:
24
Yield:
48 mini muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line 2 mini muffin tins with mini foil liners.

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  • 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.

Cook's Notes:

Chop the pecans in small pieces without pulverizing them. They need to fit in the mini muffin cups along with the dough.

Make sure the eggs are not cold when added to the chocolate mixture, or you will get scrambled eggs.

Nutrition Facts

210 calories; protein 2.4g; carbohydrates 21.9g; fat 13.3g; cholesterol 51.3mg; sodium 72.7mg. Full Nutrition
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