1 c. brown sugar
1 c. chopped pecans
2 eggs, beaten
1/2 c. flour
2/3 c. melted butter

Combine brown sugar, flour and pecans in 2-quart batter bowl, using the spoon. In small bowl, combine melted butter and eggs. Mix the butter and egg mixture with dry ingredients until flour is just moistened. Fill the individual cups of the nonstick mini muffin pan 2/3 full.

Bake at 350°F for 20 to 25 minutes.