Cup Cake Brownies
Description
Dorothy Trotter's rich, fudgy brownie batter — unsweetened baking chocolate melted with butter and stirred with pecans, then folded into a sugar, flour, and egg base without overbeating, and baked. Despite the name, this is simply a classic dense brownie recipe, with the texture and richness that earned it the affectionate nickname.
Ingredients
Instructions
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Preheat the oven to 325°F.
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Melt the chocolate and butter together in a heavy saucepan. Add the pecans and stir.
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In a mixing bowl, combine the sugar, flour, and unbeaten eggs. Mix until just blended — do not overbeat.
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Stir in the chocolate and butter mixture, mixing but not beating.
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Stir in the vanilla.
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Pour into a greased baking pan and bake at 325°F for 25-35 minutes.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 6g30%
- Cholesterol 45mg15%
- Sodium 60mg3%
- Total Carbohydrate 22g8%
- Dietary Fiber 1g4%
- Sugars 16g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not overbeat the batter at any stage — mix until just blended each time. Overbeating brownie batter introduces too much air and changes the dense, fudgy texture into something cakier.
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