Pecan Caramel Brownie Cups

By á-3430

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

Preparation

Step 1

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.