Treasure Brownie Cups

Ingredients

1 cup (250 mL) butter, softened
1/2 cup (125 mL) sugar
3 eggs
3 egg yolks
1 tsp (5 mL) vanilla extract
2 cups (500 mL) semisweet chocolate chips, melted
1 cup (250 mL) all purpose flour
1/4 tsp (1 mL) salt
1 cup (250 mL) finely chopped pecans, toasted
6 squares white baking chocolate (1 oz / 28 g each)
optional icing sugar

Directions

In a medium mixing bowl, cream butter and sugar. Add eggs, egg yolks and vanilla; mix well. Blend in melted chocolate. Combine flour and salt; add to creamed mixture. Stir in pecans. Spoon into six greased 10 oz (300 mL) oven proof custard cups; place on baking sheet. Bake in 350 F (180oC) oven for about 10 minutes. Push one square of chocolate into centre of each brownie until square is at same level as dough. Bake 15-18 minutes longer or until toothpick inserted in cake portion comes out clean. Remove from the oven and let cool for 5 minutes. Loosen the edges with a knife; invert onto dessert plates. Sprinkle with icing sugar, if desired. Serve warm.

Makes: 6 brownies (12 servings)

Preparation: 10 minutes

Baking: 28 minutes

Nutrients per serving:

Calories: 527
Protein: 6.5 g
Carbohydrate: 42.3 g
Fat: 39.9 g