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Ingredients:

1 cup butter
1 cup semisweet chocolate chips
1 cup chopped pecans
4 eggs
1 1/2 cups sugar
1 cup all-purpose flour
1 teaspoon vanilla extract

In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool. Add pecans; stir until well-coated. In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture.

Fill paper-lined muffin cups two-thirds full. Bake at 325° for 35-38 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool. Yield: about 1-1/2 dozen.

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