 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
These golden brown, cake-like brownies are baked in a muffin tin, then topped with chocolate chips, caramel and chopped pecans. It's like eating a blondie and turtle together. Yum!Loraine E. Meyer, Bend, Oregon Ingredients:
1 cup packed brown sugar |
1/2 cup butter, melted |
1 egg |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup chopped pecans |
topping: |
20 caramels |
2 tablespoons milk |
2 tablespoons butter |
1/2 cup semisweet chocolate chips |
1/4 cup finely chopped pecans |
Directions:
1. In a small bowl, cream the brown sugar and butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to butter mixture. Stir in pecans.
2. Fill greased or paper-lined muffin cups about two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean (centers will not rise).
3. In a small saucepan over low heat, melt the caramels, milk and butter; stir until smooth.
4. Sprinkle chocolate chips over centers of hot blondies; top with caramel mixture. Sprinkle with pecans. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Store in an airtight container. Yield: 10 blondie cups.
|
|