0.3 cup ice cream topping fat-free caramel-flavored
0.3 cup pecans finely chopped
Equipment
oven
Directions
Prepare brownie mix according to package directions; stir in pecans.
Place paper baking cups in muffin pans, and coat with cooking spray. Spoon half of batter into cups, filling each about one-third full. Spoon 1 teaspoon caramel topping into center of each cupcake. In each cup, drop 1 teaspoon batter from tip of a spoon, guiding the dripping batter around the caramel topping. Top evenly with remaining batter.
Bake at 350 for 25 minutes.
Remove from pans, and let cool completely on wire racks.
