1 cup butter (no substitute)
1/2 cup cocoa or European-style cocoa
1 cup packed light brown sugar
1/2 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/3 cups chopped pecans, divided

Heat oven to 350 degrees F. Line 2 1/2-inch muffin cups with paper or foil bake cups.

In large microwave-safe bowl, place butter. Microwave at HIGH (100%) for 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Add brown sugar and granulated sugar; stir until well blended. Add eggs and vanilla extract; beat well. Add flour and 1 cup pecans; stir until well blended.

Fill prepared muffin cups about 3/4 full with batter; sprinkle 1 teaspoon remaining nuts over top of each. Bake 20 to 25 minutes or until tops are beginning to dry and crack.

Cool completely in cups on wire rack.

Yields about 17 brownie cupcakes.