Caramel Nut Brownie Cups Recipes

ULTIMATE CARAMEL NUT BROWNIE

Steps:

• Heat oven to 350. Grease foil-lined 13 x 9 baking pan. Microwave chocolate squares and butter in microwavable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
• Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour.
• Spread 1/2 of the batter in baking pan.
• Bake 25 minutes or until batter is firm to the touch.
• Meanwhile, microwave caramels and cream in a microwavable bowl on high for 3 minutes or until caramels begin to melt.
• Whisk until smooth.
• Stir in 1 cup of pecans (you can use walnuts if you like). Gently spread caramel mix over brownie batter in pan. Sprinkle chocolate chips, if desired.
• Pour remaining unbaked brownie batter evenly over caramel mix, sprinkle with remaining nuts. (some of the caramel mix may peak through).
• Bake an additional 30 minutes. Cool in pan.
• Run knife around edge of pan to loosen brownies from the sides. Lift from pan using foil as handles.
• Cut into 24 fudgy brownies.

CARAMEL NUT BROWNIE COOKIES

Steps:

• Preheat the oven to 350F and spray two baking sheets with nonstick cooking spray.
• Stir together cake mix, flour, oil and eggs in a large bowl until a soft dough forms.
• Drop large tablespoons of dough onto prepared baking sheets.
• Press four caramel squares and some pecan pieces into the top of each.
• Bake for 10 to 12 minutes or until cookies are set but slightly soft in the center.

CARAMEL BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan. In small bowl, combine nuts and chocolate chips; sprinkle half of mixture over batter in pan. Set remaining nut mixture aside.
• Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Meanwhile, place caramels and milk in small microwavable bowl, microwave uncovered on High 30 seconds to 1 minute, stirring every 30 seconds until caramels are melted.
• After removing pan from oven, immediately spoon caramel mixture over brownie; sprinkle with remaining nut mixture. Return to oven and bake an additional 7 to 10 minutes or until caramel is bubbly around edge of brownie. Cool completely on cooling rack, about 2 hours. Before cutting, run knife around edge of pan to loosen. Cut into 4 rows by 4 rows. Store covered at room temperature.

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.

RICH CARAMEL FILLED BROWNIE CUPS

Steps:

• Preheat oven to 350°F.
• In shallow baking pan, toast the almonds in 1 layer in center of oven until fragrant, about 12 minutes; let cool.
• In a processor, finely grind 1/2 cup almonds with flour and salt; reserve remaining almonds for topping.
• Finely chop the chocolate.
• In small saucepan, melt butter; remove pan from heat and add chocolate. Stir until smooth.
• In bowl, combine chocolate mixture, almond mixture, sugar and eggs; mix well.
• Chill dough just until firm, 30 minutes or so. Roll level tablespoonfuls of dough into balls.
• Lightly press balls into 32 1/8-cup mini-muffin cups (1 3/4 inch across top, 3/4 inch deep).
• Using your thumb, make a 1/3-inch deep indentation in center of each ball; chill shell 1 hour.
• Prepare the filling: In dry 3 quart heavy saucepan, cook sugar over moderately low heat.
• Stir slowly with 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.
• Carefully pour corn syrup and cream down side of pan (will vigorously steam and caramel will harden).
• Simmer the mixture, stirring, until caramel is dissolved and then stir in vanilla and salt.
• Transfer caramel filling to a glass measure and cool 10 minutes.
• Carefully pour warm filling into each shell until level with top of shell (careful--don't overfill!).
• Chill brownie cups, loosely covered, at least 2 hours, or up to 1 day.
• Preheat oven to 350° and bake in center of oven 10 minutes or until caramel begins to bubble.
• Transfer pans to a rack, top with reserved almonds and cool completely in pans.
• Using a sharp thin knife, loosen brownie cups and lift out of pans.