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3 oz. baking chocolate
3/4 c. butter or margarine
1 c. brown sugar
1/2 c. sugar
3 eggs
1 tsp. vanilla
3/4 c. gluten-free flour mix
1 c. chopped pecans
Directions:
Fudgy, cupcake-shaped brownies. Yum!
In a 2-quart saucepan, heat chocolate and butter over low heat. Stir occasionally until both are melted. Remove from heat.
Stir brown sugar and sugar into chocolate mixture.
Beat in eggs, then add vanilla.
Add flour mix.
Stir in nuts.
Prepare 18 muffin cups with paper liners.
Spoon the batter into the prepared pan. Fill each about 2/3 full.
Bake at 350°F for 22-25 min. The tops will be crackly, but the middles will still be moist.
Cool in pan for 15 min., then remove from pan and allow to cool completely.
Submitted by Gretchen Grant Contributed on: and modified on Sunday May 20th, 2007
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