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1
Preheat oven to 400 degrees F.
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2
Toast chopped pecans in heavy skillet over MED-HI heat until lightly toasted.
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3
Remove and toast pecan halves.
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4
Remove and set aside.
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5
Lightly grease and flour six 10-oz custard cups or 12 regular-sized cup muffin pan.
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6
Place custard cups in a shallow baking pan and set pan aside.
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7
Prepare Brownie Mix as indicated for cake-like brownies.
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8
Divide batter evenly into prepared cups.
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9
(Bake any leftover batter as regular brownies.
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10
).
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11
Bake 10 minutes only.
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12
Meanwhile prepare Praline Sauce.
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13
In a heavy saucepan over LOW-heat Caramel Ice Cream topping.
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14
Or make recipe:77540 by RitaL(if making from scratch, omit whipping cream).
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15
Stir in whipping cream.
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16
Cook about 1-3 minutes stirring constantly.
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17
Add chopped pecans.
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18
Blend.
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19
Remove brownies from oven.
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20
Using a small knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole.
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21
Slowly spoon about 1/2-1 tablespoon Praline Sauce into center of each cake.
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22
Return cakes to oven.
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23
Bake 5-8 minutes more or until cakes feel firm at edges.
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24
Cool in baking pan on a wire rack for 5 minutes.
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25
Using a small thin knife, loosen edges from sides of cup and slip cake out upright onto individual dessert plates.
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26
Stir toasted pecan halves into the remaining Praline Sauce.
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27
If necessary, stir add 1/2-1 tablespoons hot water to remaining sauce to thin.
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28
Split cakes partially open; spoon warm Praline Sauce on top.
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29
Top with sweetened whipped cream and pecan halves.
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30
Serve immediately.
