-
1
Preheat oven to 350u00b0F.
-
2
In shallow baking pan, toast the almonds in 1 layer in center of oven until fragrant, about 12 minutes; let cool.
-
3
In a processor, finely grind 1/2 cup almonds with flour and salt; reserve remaining almonds for topping.
-
4
Finely chop the chocolate.
-
5
In small saucepan, melt butter; remove pan from heat and add chocolate. Stir until smooth.
-
6
In bowl, combine chocolate mixture, almond mixture, sugar and eggs; mix well.
-
7
Chill dough just until firm, 30 minutes or so. Roll level tablespoonfuls of dough into balls.
-
8
Lightly press balls into 32 1/8-cup mini-muffin cups (1 3/4 inch across top, 3/4 inch deep).
-
9
Using your thumb, make a 1/3-inch deep indentation in center of each ball; chill shell 1 hour.
-
10
Prepare the filling: In dry 3 quart heavy saucepan, cook sugar over moderately low heat.
-
11
Stir slowly with fork (to help sugar melt evenly), until melted and pale golden.
-
12
Cook caramel without stirring, gently swirling pan, until deep golden; remove pan from heat.
-
13
Carefully pour corn syrup and cream down side of pan (will vigorously steam and caramel will harden).
-
14
Simmer the mixture, stirring, until caramel is dissolved and then stir in vanilla and salt.
-
15
Transfer caramel filling to a glass measure and cool 10 minutes.
-
16
Carefully pour warm filling into each shell until level with top of shell (careful--don't overfill!).
-
17
Chill brownie cups, loosely covered, at least 2 hours, or up to 1 day.
-
18
Preheat oven to 350u00b0 and bake in center of oven 10 minutes or until caramel begins to bubble.
-
19
Transfer pans to a rack, top with reserved almonds and cool completely in pans.
-
20
Using a sharp thin knife, loosen brownie cups and lift out of pans.
