Blond Brownie Caramel Cups

1/2 cup butter
1 cup firmly packed brown sugar
1 teaspoon vanilla
1 egg
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped nuts

TOPPING:
20 caramels, unwrapped
1 tablespoon water
1/2 cup chocolate chips
1/2 cup fine chopped nuts

Heat oven to 350�F. Line 16 muffin cups with paper baking cups.

Melt butter in medium saucepan over low heat. Remove from heat and stir in brown sugar. Add vanilla and egg, mixing well.

Add flour, baking powder and salt; blend well. Stir in 1/2 c. chopped nuts. Divide batter evenly into lined muffin cups.

Bake at 350�F for 16-20 minutes or until golden brown.

Meanwhile, melt caramels in microwave, in small microwave safe bowl; cook on high 2-3 minutes with 1 tbl. water, stirring occasionally.

Place chocolate chips evenly into middle of each brownie.

Spoon 1 scant tablespoon of caramel over chocolate in each cup. If needed, stir additional water into melted caramels to maintain spoon-able consistency. Sprinkle chopped nuts over brownies. Cool completely. Store in tightly covered container.

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