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Touchdown Brownie Cups

1 cup butter or margarine
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/3 cups chopped pecans, divided use

1. Heat oven to 350°F. Line 2 1/2-inch muffin cups with paper or foil bake cups.
2. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Add brown sugar and granulated sugar; stir until well blended. Add eggs and vanilla; beat well. Add flour and 1 cup pecans; stir until well blended.
3. Fill prepared muffin cups about 3/4 full with batter; sprinkle 1 teaspoon remaining nuts over top of each.
4. Bake 20 to 25 minutes or until tops are beginning to dry and crack on top. Cool completely in cups on wire rack.

Makes about 17 cupcakes.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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