CARAMEL FUDGE BROWNIE CUP RECIPE
1 jar (12 ounces) caramel ice cream topping
1 -1/4 cups all-purpose flour, divided
1/4 teaspoon baking powder
4 squares (1 ounce each) unsweetened chocolate, coarsely chopped
3/4 cup (1 -1/2 sticks) butter
2 cups sugar
2 teaspoons vanilla
3/4 cup semisweet chocolate chips
3/4 cup chopped pecans
CARAMEL FUDGE BROWNIE PREPARATION:
Preheat oven to 350°F. Lightly grease OR place paper liners in a muffin tin.
Combine caramel topping and 1/4 cup flour in small bowl; set aside. Combine remaining 1 cup flour, baking powder and salt in small bowl; mix well.
Place unsweetened chocolate and butter in medium microwavable bowl.
Microwave on HIGH for 2 minutes or until butter is completely melted; stirring every 40 seconds or so.
Add sugar into the melted chocolate.
Add the eggs and vanilla; stir until blended. Add flour mixture; stir until well blended.
Pour chocolate mixture evenly into prepared pan.
Bake caramel fudge brownie for 15 minutes.
Remove fudge brownies from oven; immediately spread caramel mixture over brownies. Sprinkle top evenly with chocolate chips and pecans.
Return pan to oven; bake 15 to 20 minutes or until caramel topping is golden brown and bubbling.
Do not overbake brownie.
Cool the caramel fudge brownie cups completely in pan on wire rack.
Store the caramel fudge brownies tightly covered at room temperature or freeze up to 3 months.
Caramel fudge brownies can be made in one 13 x 9 inch pan, and bake the first time for 25 minutes and then again for 20 minutes after drizzling the caramel sauce and sprinkling with pecans.