Fudge Muffins Recipe

Directions

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.

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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.

Per Serving: 210 calories; 13.3 g fat; 21.9 g carbohydrates; 2.4 g protein; 51 mg cholesterol; 73 mg sodium. Full nutrition