Double Chocolate Lava Babies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 (20 ounce) package double chocolate brownie mix
• 3 eggs
• 2 tablespoons canola oil or 2 tablespoons plain yogurt
• 3/4 cup water
• 1/2 cup caramel ice cream topping
• 1/2 cup whipping cream
• 1/2-3/4 cup pecans, toasted and coarsely chopped
• 6 -12 pecans (for decoration)

Recipe

• 1 preheat oven to 400 degrees f.
• 2 toast chopped pecans in heavy skillet over med-hi heat until lightly toasted.
• 3 remove and toast pecan halves. remove and set aside.
• 4 lightly grease and flour six 10-oz custard cups or 12 regular-sized cup muffin pan. place custard cups in a shallow baking pan and set pan aside.
• 5 prepare brownie mix as indicated for cake-like brownies.
• 6 divide batter evenly into prepared cups. (bake any leftover batter as regular brownies.).
• 7 bake 10 minutes only.
• 8 meanwhile prepare praline sauce.
• 9 in a heavy saucepan over low-heat caramel ice cream topping.
• 10 or make recipe:77540 by rital(if making from scratch, omit whipping cream).
• 11 stir in whipping cream.
• 12 cook about 1-3 minutes stirring constantly. add chopped pecans. blend.
• 13 remove brownies from oven.
• 14 using a small knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole.
• 15 slowly spoon about 1/2-1 tablespoon praline sauce into center of each cake.
• 16 return cakes to oven.
• 17 bake 5-8 minutes more or until cakes feel firm at edges.
• 18 cool in baking pan on a wire rack for 5 minutes. using a small thin knife, loosen edges from sides of cup and slip cake out upright onto individual dessert plates. stir toasted pecan halves into the remaining praline sauce.
• 19 if necessary, stir add 1/2-1 tablespoons hot water to remaining sauce to thin.
• 20 split cakes partially open; spoon warm praline sauce on top.
• 21 top with sweetened whipped cream and pecan halves. serve immediately.