4 (1 ounce) squares semisweet chocolate
1 cup margarine or butter
4 slightly beaten eggs
1 3/4 cups granulated sugar
1 cup all-purpose flour
1 teaspoon vanilla extract
1 1/2 cups chopped pecans

Melt chocolate and margarine or butter over medium-low heat. Cool.

Stir in eggs, sugar, flour and vanilla extract. Stir in nuts. Spoon batter into greased or paper-lined muffin tins. Bake at 325 degrees F about 30 minutes or until wooden pick inserted in center comes out clean.

Makes 22 to 24.