I adapted this recipe from one I saw on a blog (I am sorry I cannot find that blog now to give credit where credit is due!) that stated the original recipe was printed in Woman's Day magazine. The blog and original recipe call for this Brownie Coffeecake to be baked in a 9-inch springform pan for 50-55 minutes and finished with a drizzle of melted chocolate, more chopped nuts and a sprinkling of powdered sugar. The cake batter filled 9 cups in my standard-size Calphalon muffin pan (yield may be different with another manufacturer's pan). These muffins have the rich, dark chocolate look of a brownie but the flavor and texture are definitely coffeecake-light with a perfect crumb topping. Enjoy!