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Print This Fudge Brownie Cup Recipe

Caramel Fudge Brownie Cups


1 jar (12 ounces) caramel ice cream topping
1 -1/4 cups all-purpose flour, divided
1/4 teaspoon baking powder
Dash salt
4 squares (1 ounce each) unsweetened chocolate, coarsely chopped
3/4 cup (1 -1/2 sticks) butter
2 cups sugar
3 eggs
2 teaspoons vanilla
3/4 cup semisweet chocolate chips
3/4 cup chopped pecans


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.

Print This Caramel Fudge Brownie Cup Recipe

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Deerlake Cookies to Share Coffee Cup

Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!

Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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