2 tablespoons canola oil or 2 tablespoons
caramel ice cream topping
pecans, toasted and coarsely chopped
( for decoration)
Preheat oven to 400 degrees F.
Toast chopped pecans in heavy skillet over MED-HI heat until lightly toasted.
Remove and toast pecan halves. Remove and set aside.
Lightly grease and flour six 10-oz custard cups or 12 regular-sized cup muffin pan. Place custard cups in a shallow baking pan and set pan aside.
Prepare Brownie Mix as indicated for cake-like brownies.
Divide batter evenly into prepared cups. (Bake any leftover batter as regular brownies.).
Bake 10 minutes only.
Meanwhile prepare Praline Sauce.
In a heavy saucepan over LOW-heat Caramel Ice Cream topping.
Or make recipe:77540 by RitaL(if making from scratch, omit whipping cream).
Stir in whipping cream.
Cook about 1-3 minutes stirring constantly. Add chopped pecans. Blend.
Remove brownies from oven.
Using a small knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole.
Slowly spoon about 1/2-1 tablespoon Praline Sauce into center of each cake.
Return cakes to oven.
Bake 5-8 minutes more or until cakes feel firm at edges.
Cool in baking pan on a wire rack for 5 minutes. Using a small thin knife, loosen edges from sides of cup and slip cake out upright onto individual dessert plates. Stir toasted pecan halves into the remaining Praline Sauce.
If necessary, stir add 1/2-1 tablespoons hot water to remaining sauce to thin.
Split cakes partially open; spoon warm Praline Sauce on top.
Top with sweetened whipped cream and pecan halves. Serve immediately.