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Ingredients
- 1/2 • 1/2 cup Smucker's® Caramel Ice Cream Topping
- 4 • 4 oz cream cheese (half of 8-oz package), softened
- 1 • 1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
- 1/4 • 1/4 cup Hershey’s® baking cocoa
- 2/3 • 2/3 cup Hershey’s® mini chips semi-sweet chocolate
- 1/4 • 1/4 cup packed brown sugar
- 2 • 2 tablespoons LAND O LAKES® Butter, softened
- 1/2 • 1/2 cup Fisher® Chef's Naturals® Chopped Pecans
- 1/3 • 1/3 cup packed brown sugar
- 1/3 • 1/3 cup Crisco® Pure Canola Oil
- 1/3 • 1/3 cup sour cream
- 3 • 3 EGGLAND’S BEST eggs
Details
Servings 18
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups (2 3/4x1 1/4 inches). In small bowl, beat caramel topping and cream cheese with wire whisk until smooth; set aside.
2. In large bowl, stir together brownie mix, cocoa and chocolate chips. Remove 2/3 cup brownie mixture to another small bowl; stir in 1/4 cup brown sugar, butter and pecans until crumbly.
3. To remaining brownie mixture, add 1/3 cup brown sugar, oil, sour cream and eggs; stir 50 strokes with spoon. Divide batter evenly among muffin cups. Spoon about 1 tablespoon caramel mixture onto center of batter in each cup. Sprinkle crumb mixture evenly over tops.
4. Bake 25 to 30 minutes or until toothpick inserted near edge comes out almost clean (center will be soft). Cool in pan 5 minutes; remove from pan to cooling rack. Cool 10 minutes. Serve warm or cool. Store covered in refrigerator
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