Brownie Cupcakes – a delicious recipe with semi-sweet chocolate baking squares, butter, sugar, eggs, flour, walnuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees.
2
Line two 12-cup muffin pans with paper liners.
3
Melt chocolate and butter in double boiler, stirring occasionally.
4
(if you don't have a double boiler, try putting a smaller sauce pan in a larger one and slowly melt).
5
Beat sugar and eggs in large mixer bowl on high for about 3 minutes or until mixture falls from beaters in ribbons.
6
With mixer at medium speed, add melted chocolate mixture to egg mixture.
7
Gradually add flour.
8
Stir in nuts.
9
Scoop 1/3 cup batter into each cupcake liner, filling 3/4 full.
10
Bake 25-30 minutes or until toothpick inserted in centers comes out with loose crumbs attached.
11
Cool in pans for 5 minutes; remove to wire racks to cool completely.
1930
kcal
Calories
118
g
Fat
192
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 ounces semi-sweet chocolate baking squares (I use Nestle Toll House Baking Bar), 1 ¼ cups butter, sliced, 2 cups granulated sugar, 6 large eggs, and more.
Yes, Brownie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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