Blond Brownie Caramel Cups Recipes

BLONDE BROWNIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in nuts and chocolate chips. , Spread into a greased 11x7-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Cut into bars.

BLOND BROWNIE CARAMEL CUPS

Steps:

• Heat oven to 350. Line 16 muffin cups with foil or paper baking cups. Melt butter in medium saucepan over low heat. Remove from heat; stir in brown sugar. Add vanilla and egg;mix well. Add flour,baking powder and salt; blend well. Stir in 1/2 cup chopped nuts. Divide batter evenly into lined muffin cups. Bake at 350 for 16 to 20 minutes or until golden brown.
• Meanwhile, in small saucepan over low heat, melt caramels with water;stir constantly until smooth.* Immediately after pans are removed from oven, place chocolate chips evenly into middle of each brownie. Spoon 1 scant tbsp of caramel over chocolate chips in each cup. If necessary, stir additional water into melted caramels to maintain spoonable consistency. Sprinkle 1/4 cup finely chopped nuts evenly over brownies. Cool completely. Store in tightly covered container.
• *TIP*: To melt caramels in microwave, place in small microwave safe bowl with 1 tbsp water. Microwave on HIGH for 2 to 3 minutes, stirring occasionally.

PECAN BLONDIE CARAMEL CUPS (PILLSBURY)

Steps:

• Heat oven to 350°F Line 16 muffin tins with baking cups.
• Melt butter in med saucepan over low heat. Remove from heat, stir in brown sugar. Add vanilla and egg, mixing well.
• Add flour, baking powder and salt. Blend well. Stir in the chopped nuts then pour batter into the lined muffin tins. Bake for 15-20 min until golden brown.
• Topping: In small saucepan over low heat, melt caramels with the water, stirring constantly.
• Immediately when muffins are out of oven, place chocolate chips evenly into middle of each cupcake. Spoon scant tablespoon of caramel over the chips in each cup. (if caramel starts to thicken, stir in additional water to maintain consistency). Top each with a pecan half. Store in a tightly covered container.

BLONDE BROWNIE CARAMEL CUPS

Steps:

• Heat oven to 350°F.
• Line 16 muffin cups with foil or paper baking cups.
• Melt butter in medium saucepan over low heat.
• Remove from heat and stir in brown sugar.
• Add vanilla and egg; mix well.
• Add flour, baking powder and salt; blend well.
• Stir in 1/2 cup chopped nuts.
• Divide batter evenly into lined muffin cups.
• Bake for 16 to 20 minutes or until golden brown.
• Meanwhile, in small saucepan over low heat, melt caramels with water; stir constantly until smooth (or microwave in glass bowl with 1 tablespoon water on High for 2-3 minutes, stirring occasionally).
• Immediately after brownie cups are removed from oven, place chocolate chips evenly into middle of each brownie.
• Spoon 1 scant tablespoon of caramel over chocolate chips in each cup.
• If necessary, stir additional water into melted caramels to maintain spoonable consistency.
• Sprinkle 1/4 cup finly chopped nuts evenly over brownies.
• Cool completely.
• Store in tightly covered container.