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“This really isn't so much of a recipe as it is a method of using the caramels/brownies/chocolate frosting combo to it's best advantage!! This is a make ahead recipe that needs to set for 1-3 days before serving.”

Ingredients Nutrition


  1. Heat oven to 350°F.
  2. Line 54 mini muffin cups with papers.
  3. Brownies:
  4. Melt the butter.
  5. Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder and melted butter.
  6. Add ½ cup of pecan pieces to mix.
  7. Spoon into papers filling 2/3 full.
  8. Bake 18 minutes or until brownies are cooked.
  9. Remove from oven and let set in the pans for 5 minutes before turning brownies out on wire rack to cool.
  10. When thoroughly cooled, frost with chocolate frosting and top with roasted pecans.
  11. Combine unwrapped caramels and cream in a small saucepan.
  12. Cook over low heat stirring constantly until caramels are melted.
  13. Drizzle caramel/cream mixture over cupcakes.
  14. Store in the fridge for 1-3 days before serving.

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