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1
Preheat oven to 350F.
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2
In a shallow baking pan toast almonds in one layer in middle of oven until fragrant, about 12 minutes, and cool.
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3
In a food processor finely grind 1/2 cup almonds with flour and salt.
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4
Reserve remaining almonds for topping brownie cups.
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5
Finely chop chocolate.
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6
In a small saucepan melt butter and remove pan from heat.
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7
Add chocolate and stir until smooth.
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8
In a bowl stir together chocolate mixture, almond mixture, sugar, and eggs until combined well.
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9
Chill dough until just firm, about 30 minutes.
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10
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).
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11
With thumb make a 1/3-inch-deep indentation in center of each ball.
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12
Chill shells 1 hour.
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13
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.
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14
Cook caramel, without stirring, gently swirling pan, until deep golden.
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15
Remove pan from heat and carefully pour corn syrup and cream down side of pan (mixture will vigorously steam and caramel will harden).
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16
Simmer mixture, stirring, until caramel is dissolved and stir in vanilla and salt.
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17
Transfer caramel filling to a glass measure and cool 10 minutes.
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18
Carefully pour warm filling into each shell until it is level with top of shell (do not overfill or filling will overflow during baking).
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19
Chill brownie cups, loosely covered, at least 2 hours and up to 1 day.
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20
Preheat oven to 350F.
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21
Bake brownie cups in middle of oven 10 minutes, or until caramel just starts to bubble.
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22
Transfer pans to a rack and top brownie cups with reserved almonds.
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23
Cool brownie cups completely in pans.
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24
With a sharp thin knife loosen brownie cups and lift out of pans.
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25
Brownie cups keep in an airtight container at cool room temperature 5 days.
