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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 54 |
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This really isn't so much of a recipe as it is a method of using the caramels/brownies/chocolate frosting combo to it's best advantage!! This is a make ahead recipe that needs to set for 1-3 days before serving. Ingredients:
3/4 cup butter |
1 1/2 cups sugar |
2 teaspoons vanilla |
3 eggs |
3/4 cup flour |
1/2 cup cocoa powder |
1 teaspoon baking powder |
1/2 cup chopped pecans |
1 cup prepared chocolate frosting |
1/2 cup pecans, toasted |
12 caramels |
2 tablespoons heavy cream |
Directions:
1. Heat oven to 350°F.
2. Line 54 mini muffin cups with papers.
3. Brownies:.
4. Melt the butter.
5. Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder and melted butter.
6. Add 1/2 cup of pecan pieces to mix.
7. Spoon into papers filling 2/3 full.
8. Bake 18 minutes or until brownies are cooked.
9. Remove from oven and let set in the pans for 5 minutes before turning brownies out on wire rack to cool.
10. When thoroughly cooled, frost with chocolate frosting and top with roasted pecans.
11. Combine unwrapped caramels and cream in a small saucepan.
12. Cook over low heat stirring constantly until caramels are melted.
13. Drizzle caramel/cream mixture over cupcakes.
14. Store in the fridge for 1-3 days before serving.
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