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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Ingredients:
1 (20.5-ounce) package low-fat fudge brownie mix |
1/4 cup finely chopped pecans |
vegetable cooking spray |
1/3 cup fat-free caramel-flavored ice cream topping |
Directions:
1. Prepare brownie mix according to package directions; stir in pecans.
2. Place paper baking cups in muffin pans, and coat with cooking spray. Spoon half of batter into cups, filling each about one-third full. Spoon 1 teaspoon caramel topping into center of each cupcake. In each cup, drop 1 teaspoon batter from tip of a spoon, guiding the dripping batter around the caramel topping. Top evenly with remaining batter. Bake at 350° for 25 minutes. Remove from pans, and let cool completely on wire racks.
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