Blonde Brownie Caramel Cups Recipes

BLONDE BROWNIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
• Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
• Stir the brown sugar into the melted butter and mix well. Cool slightly.
• Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
• Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

BLONDE BROWNIES II

Steps:

• Melt butter or margarine. Add sugar and mix well. Cool.
• Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
• Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.

BLONDE BROWNIE CARAMEL CUPS

Steps:

• Heat oven to 350°F.
• Line 16 muffin cups with foil or paper baking cups.
• Melt butter in medium saucepan over low heat.
• Remove from heat and stir in brown sugar.
• Add vanilla and egg; mix well.
• Add flour, baking powder and salt; blend well.
• Stir in 1/2 cup chopped nuts.
• Divide batter evenly into lined muffin cups.
• Bake for 16 to 20 minutes or until golden brown.
• Meanwhile, in small saucepan over low heat, melt caramels with water; stir constantly until smooth (or microwave in glass bowl with 1 tablespoon water on High for 2-3 minutes, stirring occasionally).
• Immediately after brownie cups are removed from oven, place chocolate chips evenly into middle of each brownie.
• Spoon 1 scant tablespoon of caramel over chocolate chips in each cup.
• If necessary, stir additional water into melted caramels to maintain spoonable consistency.
• Sprinkle 1/4 cup finly chopped nuts evenly over brownies.
• Cool completely.
• Store in tightly covered container.

NO-COCOA BLONDE BROWNIE SQUARES

Steps:

• Preheat oven to 350° F; grease 15 x 10-inch jelly-roll pan.
• Combine flour, baking powder and salt in small bowl.
• Beat sugar and butter in large mixer bowl until creamy.
• Beat in eggs and vanilla extract; gradually beat in flour mixture.
• Stir in morsels; spread into prepared pan.
• Bake for 20 to 25 minutes or until top is golden brown.
• Cool in pan on wire rack.

CARAMEL NUT BROWNIE CUPS

Steps:

• Make shells:
• Preheat oven to 350°F.
• In a shallow baking pan toast almonds in one layer in middle of oven until fragrant, about 12 minutes, and cool. In a food processor finely grind 1/2 cup almonds with flour and salt. Reserve remaining almonds for topping brownie cups. Finely chop chocolate. In a small saucepan melt butter and remove pan from heat. Add chocolate and stir until smooth. In a bowl stir together chocolate mixture, almond mixture, sugar, and eggs until combined well. Chill dough until just firm, about 30 minutes.
• Roll level tablespoons dough into balls and lightly press balls into thirty-two 1/8-cup mini-muffin cups (1 3/4 inches across top and 3/4 inch deep). With thumb make a 1/3-inch-deep indentation in center of each ball. Chill shells 1 hour.
• Make filling:
• In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling pan, until deep golden. Remove pan from heat and carefully pour corn syrup and cream down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved and stir in vanilla and salt. Transfer caramel filling to a glass measure and cool 10 minutes.
• Carefully pour warm filling into each shell until it is level with top of shell (do not overfill or filling will overflow during baking). Chill brownie cups, loosely covered, at least 2 hours and up to 1 day.
• Preheat oven to 350°F.
• Bake brownie cups in middle of oven 10 minutes, or until caramel just starts to bubble. Transfer pans to a rack and top brownie cups with reserved almonds. Cool brownie cups completely in pans. With a sharp thin knife loosen brownie cups and lift out of pans. Brownie cups keep in an airtight container at cool room temperature 5 days.

BLOND BROWNIE CARAMEL CUPS

Steps:

• Heat oven to 350°F. Line 16 muffin cups with foil or paper baking cups. Melt butter in medium saucepan over low heat. Remove from heat stir in brown sugar. Add vanilla and egg mix well. Add flour, baking powder and salt blend well. Stir in 1/2 cup chopped nuts. Divide batter evenly into lined muffin cups. Bake at 350°F. for 16 to 20 minutes or until golden brown.Meanwhile, in small saucepan over low heat, melt caramels with water stir constantly until smooth.* Immediately after pans are removed from oven, place chocolate chips evenly into middle of each brownie. Spoon 1 scant tablespoon of caramel over chocolate chips in each cup. If necessary, stir additional water into melted caramels to maintain spoonable consistency. Sprinkle 1/4 cup finely chopped nuts evenly over brownies. Cool completely. Store in tightly covered container.*TIP: To melt caramels in microwave, place in small microwave-safe bowl with 1 tablespoon water. Microwave on HIGH for 2 to 3 minutes, stirring occasionally. 'HIGH ALTITUDE - Above 3,500 feet: Increase flour to 1 1/4 cups. Bake as directed above.Nutrition Per Serving (1 brownie): Calories 270 Protein 3g Carbohydrate 33g Fat 14g Sodium 140mgPICTURE: Top to bottom: Blond Brownie Caramel Cups, Caramel-Filled Chocolate CookiesFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.