Ingredients & Directions
1/2 lb Unsalted Butter
1/2 c Chocolate Chips — –or–
3 oz Semisweet Chocolate
2 lg Eggs
1 tb Coffee Liqueur — –or —
Water
1/4 c Brown Sugar, Packed
1/3 c White Sugar
1 ts Coffee Espresso
2 c Flour
1 ts Vanilla
1/2 c Pecans — chopped
24 Pecan Halves
Melt butter and chocolate in double boiler. Cool slightly, add eggs (whisk
first) and liqueur (water), then stir in flour, sugar, espresso, and 1/2
cup nuts. Heat oven to 350. Line mini-muffin pan with mini paper liners,
spoon batter in–3/4 full. Top each with pecan half. Bake 25-30 minutes or
until toothpick comes out clean.
Makes 24.
These are great and sweet too (the little cakes look perfect topped with
the pecans.
Yields
24 Servings