Pecan Caramel Brownie Cups

Pecan Caramel Brownie Cups
Pecan Caramel Brownie Cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 18 individually wrapped caramels

  • 36 mini fluted baking cup liners

  • 1 stick butter

  • 3 ounces unsweetened chocolate, chopped

  • 1 cup sugar

  • 1 teaspoon vanilla

  • 2 large eggs

  • 1/2 cup flour

  • 1/4 teaspoon salt

  • 36 pecan halves

  • 6 ounces chocolate chips

  • 6 ounces butter

Directions

Preheat oven to 350. Unwrap caramels and cut each horizontally in half. Line 36 mini muffin pan with liners. Melt butter with unsweetened chocolate and stir until smooth. Beat sugar, vanilla, and eggs into melted chocolate mixture until blended. Whisk in flour and salt until smooth. Spoon batter by rounded teaspoons into prepared muffin pan cups. Top each with a caramel half and a pecan half. Bake brownie cups 10 to 12 minutes or until brownies are firm when lightly pressed. Cool brownies in pan for 10 minutes. Remove from pan and cool completely. Melt chocolate and butter. Cool slightly, then drizzle over cooled brownies.

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