2 (15 oz.) pkgs. brownie mix
1/2 c. water
1/2 c. oil
2 eggs
1/2 c. chopped pecans or walnuts
1 can (16 oz.) milk chocolate frosting

Oven at 350 degrees. Line 24 muffin cups with paper or foil liners. In a large bowl mix Brownie mix, water, egg and oil. Stir 50 strokes with a spoon. Fill each cup with about 1/4 cup of batter. Bake 26 to 28 minutes or until cakes are set. Cool for 3 minutes and remove from pans. Frost and sprinkle some nuts over each cake before icing sets up. (24 cakes).