Best Caramel Nut Brownie Cups Recipes

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ULTIMATE CARAMEL NUT BROWNIE



Ultimate Caramel Nut Brownie image

These are yummy, but only if you like brownies with nuts and caramel!! I make these and they dissappear quickly!! :)

Provided by babygirl65

Categories     Bar Cookie

Time 1h15m

Yield 24 bars, 12 serving(s)

Number Of Ingredients 9

4 ounces unsweetened chocolate squares
3/4 cup butter
2 cups sugar
4 eggs
1 cup flour
1 (14 ounce) package caramels, unwrapped
1/3 cup heavy cream
2 cups pecan halves, divided
1 (12 ounce) package semi-sweet chocolate chips (optional)

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.

CARAMEL BROWNIES



Caramel Brownies image

Irresistibly decadent, these caramel brownies are an easy throw-together dessert you can make any day of the week. Using a box of Betty Crocker™ Supreme Original Brownie Mix, chopped nuts and semisweet chocolate chips, these cake-like brownies are baked in the oven until at the last minute they're topped with even more nuts, more chocolate chips and a rich, creamy caramel sauce. So simple and easy; the only hard part is waiting for these incredible brownies to cool down before digging in and devouring.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 16

Number Of Ingredients 6

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, oil and eggs called for on brownie box for cakelike brownies
3/4 cup chopped nuts
3/4 cup semisweet chocolate chips
15 caramels, unwrapped (from 14 oz bag)
1 tablespoon milk

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.

Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 120 mg, Sugar 27 g, TransFat 0 g

CARAMEL BROWNIES



Caramel Brownies image

I love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them-particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. -Clara Bakke, Coon Rapids, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs, room temperature
1/4 cup 2% milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk

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.

Nutrition Facts : Calories 376 calories, Fat 18g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.

RICH CARAMEL FILLED BROWNIE CUPS



Rich Caramel Filled Brownie Cups image

This recipe is a big favorite--brownie and caramel in a muffin cup make this a wonderful, elegant decorative treat. Most of all, it is decadent! Enjoy!

Provided by OceanIvy

Categories     Bar Cookie

Time 18m

Yield 32 brownie cups

Number Of Ingredients 12

3/4 cup whole almond (with skins)
1 cup all-purpose flour
1/2 teaspoon salt
6 ounces high quality bittersweet chocolate
1/4 cup unsalted butter
1/2 cup sugar
2 large eggs
3/4 cup sugar
1/4 cup light corn syrup
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • In shallow baking pan, toast the almonds in 1 layer in center of oven until fragrant, about 12 minutes; let cool.
  • In a processor, finely grind 1/2 cup almonds with flour and salt; reserve remaining almonds for topping.
  • Finely chop the chocolate.
  • In small saucepan, melt butter; remove pan from heat and add chocolate. Stir until smooth.
  • In bowl, combine chocolate mixture, almond mixture, sugar and eggs; mix well.
  • Chill dough just until firm, 30 minutes or so. Roll level tablespoonfuls of dough into balls.
  • Lightly press balls into 32 1/8-cup mini-muffin cups (1 3/4 inch across top, 3/4 inch deep).
  • Using your thumb, make a 1/3-inch deep indentation in center of each ball; chill shell 1 hour.
  • Prepare the filling: In dry 3 quart heavy saucepan, cook sugar over moderately low heat.
  • Stir slowly with 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.
  • Carefully pour corn syrup and cream down side of pan (will vigorously steam and caramel will harden).
  • Simmer the mixture, stirring, until caramel is dissolved and then stir in vanilla and salt.
  • Transfer caramel filling to a glass measure and cool 10 minutes.
  • Carefully pour warm filling into each shell until level with top of shell (careful--don't overfill!).
  • Chill brownie cups, loosely covered, at least 2 hours, or up to 1 day.
  • Preheat oven to 350° and bake in center of oven 10 minutes or until caramel begins to bubble.
  • Transfer pans to a rack, top with reserved almonds and cool completely in pans.
  • Using a sharp thin knife, loosen brownie cups and lift out of pans.

Nutrition Facts : Calories 92.1, Fat 3.8, SaturatedFat 1.4, Cholesterol 18.3, Sodium 61.2, Carbohydrate 13.6, Fiber 0.5, Sugar 8.7, Protein 1.5

BLONDE BROWNIE CARAMEL CUPS



Blonde Brownie Caramel Cups image

These are a lot of fun. In the center of a blonde brownie is a little chocolate surprise under the caramel! I found this in a Pillsbury Bake-Off recipe book.

Provided by SharleneW

Categories     Bar Cookie

Time 40m

Yield 16 serving(s)

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine
1 cup brown sugar, firmly packed
1 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts
20 caramels, unwrapped
1 tablespoon water
1/2 cup semi-sweet chocolate chips
1/4-1/2 cup finely chopped nuts

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.

Nutrition Facts : Calories 248.2, Fat 12, SaturatedFat 5.4, Cholesterol 29.4, Sodium 184.3, Carbohydrate 34.1, Fiber 1.1, Sugar 24.7, Protein 3.2

CARAMEL TASSIES



Caramel Tassies image

Buttery cookie cups with a smooth caramel filling make a nice addition to a Christmas dessert tray. These are one of my family's favorites.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 4 dozen.

Number Of Ingredients 12

1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
FILLING:
1 package (14 ounces) caramels
1/4 cup plus 3 tablespoons evaporated milk
FROSTING:
2 tablespoons shortening
2 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon evaporated milk
3 to 4 tablespoons melted dark chocolate, optional

Steps:

  • In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CARAMEL NUT BROWNIE CUPS



Caramel Nut Brownie Cups image

Categories     Milk/Cream     Food Processor     Chocolate     Nut     Dessert     Bake     Kid-Friendly     Back to School     Almond     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 32 brownie cups

Number Of Ingredients 14

For shells
3/4 cup whole almonds with skins
1 cup all-purpose flour
1/2 teaspoon salt
6 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 stick (1/4 cup) unsalted butter
1/2 cup sugar
2 large eggs
For caramel filling
3/4 cup sugar
1/4 cup light corn syrup
2 tablespoons heavy cream
1/2 teaspoon vanilla
1/4 teaspoon salt

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.

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