BROWNIE CUPCAKES

4 oz. semi-sweet chocolate
1 cup butter
1¾ cups sugar
1 cup unsifted flour
4 large eggs, lightly beaten
1 t. vanilla
Dash of salt
1 cup chopped nuts

Melt chocolate and butter together in small saucepan; cool slightly. Combine sugar, flour, eggs, vanilla and salt. Add nuts to chocolate to coat, then combine with egg mixture. Mix until just blended well.

Place cupcake liners in your muffin pan; fill ½ full with batter. Bake at 350 degrees and test after 25 minutes. Continue to bake if necessary. So moist and delicious there’s no need to frost them!