Made Cupcake Brownies for an "editors fun" assignment.

It turned out surprisingly well! Had to fill the cups 3/4 for the brownie to rise above. Very moist and sweet but not cloyingly so, and easily portable (: Just slightly fudgy, not as much as my favourite recipe, but still good enough.

I tried it with a frosting, but preferred it in its original state. Left out pecans too as I'm not a fan of them.

1 cup butter
115g milk or dark chocolate (your preference)
4 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 cups chopped pecans(optional)

1. In a small saucepan over low heat, melt butter and chocolate; cool for 10 minutes.
   
2. In a mixing bowl, beat eggs and sugar.
   
3. Add vanilla and chocolate mixture; stir in flour and nuts.
   
4. Fill greased or paper-lined muffin cups 3/4 full.
   
5. Bake at 175 degrees Celsius for 20 minutes or test doneness with toothpick.