- 1 cup butter
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup chopped pecans
- 4 eggs
- 1 1/2 cups sugar
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
In a saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool. Add pecans; stir until well-coated.
In a large bowl, combine eggs, sugar, flour and vanilla. Fold in chocolate mixture. Fill paper-lined muffin cups two-thirds full. Bake at 325 degrees for 35-38 minutes or until a toothpick inserted near the center comes out clean.