Caramel Nut Brownie Cups
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
60
Spice
43
Sweetness
67
Sourness
47
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Salt1 cup
Unsalted Butter3 cup
Sugar2 large
Egg1 cup
Light Corn Syrup2 tbsps
Heavy Cream1 tsp
VanillaDirections:
1
Make shells: Preheat oven to 350°F
2
Preheat oven to 350°F
3
In a shallow baking pan toast almonds in one layer in middle of oven until fragrant, about 12 minutes, and cool
4
In a food processor finely grind 1/2 cup almonds with flour and salt
5
Reserve remaining almonds for topping brownie cups
6
Finely chop chocolate
7
In a small saucepan melt butter and remove pan from heat
8
Add chocolate and stir until smooth
9
In a bowl stir together chocolate mixture, almond mixture, sugar, and eggs until combined well
10
Chill dough until just firm, about 30 minutes
11
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)
12
With thumb make a 1/3-inch-deep indentation in center of each ball
13
Chill shells 1 hour
14
In a shallow baking pan toast almonds in one layer in middle of oven until fragrant, about 12 minutes, and cool
15
In a food processor finely grind 1/2 cup almonds with flour and salt
16
Reserve remaining almonds for topping brownie cups
17
Finely chop chocolate
18
In a small saucepan melt butter and remove pan from heat
19
Add chocolate and stir until smooth
20
In a bowl stir together chocolate mixture, almond mixture, sugar, and eggs until combined well
21
Chill dough until just firm, about 30 minutes
22
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)
23
With thumb make a 1/3-inch-deep indentation in center of each ball
24
Chill shells 1 hour
25
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
26
Cook caramel, without stirring, gently swirling pan, until deep golden
27
Remove pan from heat and carefully pour corn syrup and cream down side of pan (mixture will vigorously steam and caramel will harden)
28
Simmer mixture, stirring, until caramel is dissolved and stir in vanilla and salt
29
Transfer caramel filling to a glass measure and cool 10 minutes
30
Carefully pour warm filling into each shell until it is level with top of shell (do not overfill or filling will overflow during baking)
31
Chill brownie cups, loosely covered, at least 2 hours and up to 1 day
32
Preheat oven to 350°F
33
Bake brownie cups in middle of oven 10 minutes, or until caramel just starts to bubble
34
Transfer pans to a rack and top brownie cups with reserved almonds
35
Cool brownie cups completely in pans
36
With a sharp thin knife loosen brownie cups and lift out of pans
37
Brownie cups keep in an airtight container at cool room temperature 5 days
38
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
39
Cook caramel, without stirring, gently swirling pan, until deep golden
40
Remove pan from heat and carefully pour corn syrup and cream down side of pan (mixture will vigorously steam and caramel will harden)
41
Simmer mixture, stirring, until caramel is dissolved and stir in vanilla and salt
42
Transfer caramel filling to a glass measure and cool 10 minutes
43
Carefully pour warm filling into each shell until it is level with top of shell (do not overfill or filling will overflow during baking)
44
Chill brownie cups, loosely covered, at least 2 hours and up to 1 day
45
Preheat oven to 350°F
46
Bake brownie cups in middle of oven 10 minutes, or until caramel just starts to bubble
47
Transfer pans to a rack and top brownie cups with reserved almonds
48
Cool brownie cups completely in pans
49
With a sharp thin knife loosen brownie cups and lift out of pans
50
Brownie cups keep in an airtight container at cool room temperature 5 days