BLONDE BROWNIE CARAMEL CUPS

FOR THE BROWNIE CUPS:
1/2 cup butter
1 cup brown sugar
1 tsp. vanilla
1 egg
1 cup flour
1 tsp baking powder
1/2 tsp. salt
1 cup pecans, chopped, divided use
FOR THE TOPPING:
20 caramels
1 tbsp. water
1/2 cup semi sweet chocolate chips

Preheat oven to 350 degrees F. Line 16 muffin cups with paper liners.

Melt butter; remove from heat. Stir in sugar. Add vanilla and egg, beating well. Stir in 1/2 cup pecans. Divide batter evenly in muffin pans.

Bake 16-20 minutes or until golden brown.

Meanwhile, melt caramel with water over low heat, stirring constantly until smooth.

As soon as cakes are out of oven, put chocolate chips evenly into middle of each cup. Drizzle 1 tablespoon caramel over chocolate chips. Sprinkle the remaining 1/2 cup pecans over top. Cool completely.

Makes 16
Source: Pillsbury