Ingredients
1 c. brown sugar
1/2 c. flour
1 c. chopped pecans
2/3 c. butter (no substitutes), melted
2 eggs, beaten
1/2 tsp. vanilla extract
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Science-driven American baking — cookies, pies, cakes with precision
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Achievable elevated desserts — laminated doughs, cakes, custards
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Mini muffin tin — mini quiches, tartlets, truffles, bite-size
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Achievable elevated desserts — laminated doughs, cakes, custards
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Mini muffin tin — mini quiches, tartlets, truffles, bite-size
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a bowl, combine brown sugar, flour and pecans; set aside. In another bowl, combine melted butter and beaten eggs; mix well. Stir into flour mixture just until moistened. Fill greased and floured mini muffin cups 2/3 full. Bake at 350° for about 15 to 16 minutes. Do not overbake. Remove immediately to wire rack to cool. Makes 2 1/2 dozen.