Caramel Pecan Brownie Cups

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.

2. In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring in between until smooth. Let it cool slightly.

3. In a separate mixing bowl, beat the sugar, eggs, and vanilla extract until well combined.

4. Gradually add the melted chocolate mixture to the egg mixture, stirring until smooth.

5. Sift in the flour, cocoa powder, and salt. Mix until just combined, being careful not to overmix.

6. Fold in the chopped pecans gently.

7. Spoon the batter evenly into the prepared muffin tin, filling each cup about halfway.

8. Bake in the preheated oven for 12-15 minutes, or until the tops are set but still slightly soft.

9. Remove from the oven and let the brownie cups cool in the pan for 5 minutes.

10. Using the back of a spoon, create an indentation in the center of each brownie cup.

11. Fill each indentation with a dollop of caramel sauce.

12. Place the muffin tin back in the oven and bake for an additional 5 minutes.

13. Remove from the oven and let the brownie cups cool in the pan for another 10 minutes.

14. Gently run a knife around the edges of each cup and transfer them to a wire rack to cool completely.

15. Serve these Caramel Pecan Brownie Cups slightly warm for a decadent treat, or chill in the refrigerator for an extra fudgy texture.