1 c. butter
1/2 c. chocolate chips
1 1/2 c. chopped pecans
1 1/4 c. unsifted flour
1/4 tsp. salt
1 1/2 c. sugar
4 eggs, beaten
1 tsp. vanilla

Arrange 21 paper cups in a cupcake pan. Melt butter and chocolate chips over low heat, stirring constantly. Stir in pecans. Set aside. Sift together into large bowl dry ingredients. Add eggs, beaten and vanilla. Stir in chocolate chip mixture. Mix well. Fill cups about 2/3 full and bake at 325 degrees for 20 minutes. Cool. Serve plain or sprinkle with powdered sugar.