Blond Brownie Caramel Cups Recipe


MethodMain Ingredient


For cups
 Butter/Margarine1⁄2 Cup (8 tbs)
 Firmly packed brown sugar1 Cup (16 tbs)
 Vanilla1 Teaspoon
 All purpose/Unbleached / self rising flour1 Cup (16 tbs)
 Baking powder1 Teaspoon
 Salt1⁄4 Teaspoon
 Chopped nuts1⁄2 Cup (8 tbs)
For topping
 Caramels20 , unwrapped
 Water1 Tablespoon
 Semi sweet chocolate chips1⁄2 Cup (8 tbs)
 Finely chopped nuts1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4237 Calories from Fat 1881

% Daily Value*

Total Fat 210 g323.2%

Saturated Fat 84.3 g421.6%

Trans Fat 0 g

Cholesterol 467.4 mg

Sodium 2254.7 mg93.9%

Total Carbohydrates 555 g185.2%

Dietary Fiber 13.6 g54.4%

Sugars 388 g

Protein 63 g126.2%

Vitamin A 62.8% Vitamin C 1.3%

Calcium 110.9% Iron 51.1%

*Based on a 2000 Calorie diet


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; stir in brown sugar.
Add vanilla and egg; mix well.
Lightly spoon flour into measuring cup; level off.
Add flour, baking powder and salt; blend well.
Stir in 1/2 cup chopped nuts.
Divide batter evenly into each lined muffin cup.
Bake at 350°F. 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 cupcake.
Spoon scant tablespoonful 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 cupcakes.
Cool completely.
Store in tightly covered container.