Skip to main content

Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Touchdown Brownie Cups


1 hour 30 minutes
Skill Level
18 brownie cups

Score huge points with these scrumptious pecan and brownie cupcakes made with cocoa powder. Baking brownies in a muffin tin is a fun way to change up a classic recipe. These touchdown brownie cups are always a delicious hit for game day or any day.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
24 minutes
Cool Time
45 minutes


  • 1 cup
    butter or margarine (2 sticks)
  • 1/2 cup
    HERSHEY'S Cocoa or HERSHEY'S Special Dark Cocoa
  • 1 cup
    packed light brown sugar
  • 1/2 cup
    granulated sugar
  • 3
  • 1 tsp
    vanilla extract
  • 1 cup
    all-purpose flour
  • 1-1/3 cups
    pecans chopped, divided

Step-By-Step Directions

Equipment Needed 
oven oven
2-1/2 inch muffin cup tin 2-1/2 inch muffin cup tin
muffin cups muffin cups
microwave-safe bowl microwave-safe bowl
microwave microwave
measuring cups measuring cups
rubber scraper rubber scraper
wire rack wire rack

Heat oven to 350°F. Line 2-1/2-inch muffin cups with paper or foil bake cups.


Place butter in large microwave-safe bowl. Microwave at Medium (50%) 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. Fill prepared muffin cups about 3/4 full with batter; sprinkle 1 teaspoon remaining nuts over top of each.


Bake 20 to 25 minutes or until tops begin to dry and crack. Cool completely in cups on wire rack.


Dust tops with powdered sugar, if desired.

Additional questions?