Reviewed: Mar. 1, 2012

Halved this recipe and it made 18 mini brownie cups. Used a non-stick mini muffin pan which worked beautifully since I didn't use liners. Decided to forgo the pecans. Put 4-5 Kraft caramel bits into the wells after filling by dropping them onto the batter and carefully pushing them in with a toothpick until just covered. Hoped for the best while baking. Did not need the 35 mins to bake since they were minis, kept a close eye on them after 10 mins. They took nearly 16 mins. The caramels didn't melt well but tasted good. They didn't sink to the bottom which I had hoped they wouldn't. Frosted them with Chocolate Cookie Frosting from this site and decorated with chocolate sprinkles. Yeah, these are good especially with a glass of cold milk. Mmmmm

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Reviewer:

Lightedway

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Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Jan. 29, 2012

I used almonds in stead of pecans, and didn't have any vanilla, but oh my were they yummy! Great recipe.

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Reviewer:

Nefermiw

Cooking Level: Expert

Living In: Lund, Skane, Sweden

Reviewed: Nov. 13, 2011

My kids really enjoyed these, but I still prefer just a regular, gooey, fudgy brownie. Because these are baked like cupcakes, they have a hard top and edge to them, and were more cake-like than fudge-like. I felt that they definitely needed frosting and topped them with a chocolate buttercream. I did not use the pecans because I was mainly making these for kids. I also did not bake for 35 minutes. Watch closely, because mine were done in about 25 minutes.

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mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Oct. 24, 2011

yummy. these are the best brownies and the best cupcakes I've ever tried. I did make a few changes: I added 1 tsp of baking powder, 2 Tble spoons of cocoa powder and I baked them for only 20 minutes. perfection. Will definitly bake these again with variations; walnuts, extra chocolate chips, white chocolate chips, etc.,

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Reviewer:

sunnyforce

Cooking Level: Intermediate

Reviewed: Oct. 15, 2011

Very good!! i used them for my party and everyone loved them:) in my personal opinion though they need a little more chocolate so i added in some chocolate chips before baking

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Reviewer:

lauren10loves

Reviewed: Oct. 4, 2011

Good, but I wanted a stronger chocolate taste.

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Reviewer:

TOODLESTEACHES

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Bryant, Arkansas, USA

Reviewed: Sep. 23, 2011

I followed the recipe as listed. The taste was good, except they were dry. Does anyone have any suggestions on how to make them better?

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Reviewer:

maryjean

Reviewed: Aug. 10, 2011

made this with the recipe on here for the cookie dough cupcakes. holy wow! amazing! cant wait to make a huge tray of these!

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Reviewer:

triciaolschon@yahoo.com

Reviewed: Apr. 19, 2011

These were very moist and came out pretty. My mom LOVED them and said they were perfect. To me, they weren't chocolatey enough and the vanilla overpowered the other flavors. Actually, they were like black vanilla muffins and they tasted really good :) Just not the way I would have liked.

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