Caramel Nut Brownie Cups Recipes

Steps:

• In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan (a square pan will result in thicker brownies).
• In a medium-large saucepan, melt the butter with the chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Allow to cool for about 10 minutes.
• Stir in the granulated sugar and vanilla until just combined. Stir in the eggs. Gently stir in the flour until halfway incorporated. Pour the batter (it will be very thick!) into the prepared pan.
• Place the dulce de leche in a glass bowl. Warm it in the microwave for 30 to 45 seconds. Drop large dollops of dulce de leche on the surface of the brownie batter. Use a knife to slowly swirl it through the batter. Don't drag the knife sideways through the batter; hold it so the thin side of the knife leads the way.
• Bake for 40 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares.

Steps:

• In a small bowl, beat butter, cream cheese and sugar until blended. Gradually beat in flour. Refrigerate, covered, 30 minutes or until firm., Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottoms and up the sides of greased mini-muffin cups., In a small bowl, whisk egg, caramel topping and allspice until blended. Stir in nuts. Place about 2 teaspoons mixture in each cup., Bake 20-22 minutes or until edges are golden and filling is set. Immediately sprinkle tops with salt. Cool in pans 10 minutes. Remove to wire racks to cool. If desired, serve with whipped cream.

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.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes.
• Using foil to lift, remove brownies from pan, and peel foil away. With deep 3-inch heart-shaped cookie cutter, cut 7 brownies. Save leftover pieces for snacking.
• In small microwavable bowl, microwave caramels and whipping cream uncovered on High 30 seconds; stir. Continue microwaving in 15 second intervals, until mixture can be stirred smooth.
• Arrange brownies on serving plate. Drizzle about half of the caramel mixture over brownies. Sprinkle with pecans. Serve with remaining caramel mixture.

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.