Pink Little Cake: Heart of Darkness Brownies

I know summer is here and most of us crave sorbet, fresh fruit or ice cream, in my case I crave more than that. I have seen brownies every where lately and I had to make these.
It can't get any better than having caramel, pecans,marshmallows, chocolate chips and candy bar all together in a brownie. I am glad I have made, and eaten!! these brownies weeks ago, otherwise I won't be able to pass my glucose test this week.

Heart of Darkness Brownies (makes 24 brownie cups)
Recipe from the Book Sticky,Chewy,Messy,Gooey
by Jill O' Connor

INGREDIENTS:

3 sticks unsalted butter

6 oz unsweetened chocolate

2 1/4 cups of granulated sugar

1 cup light brown sugar

6 large eggs

1 tablespoon pure vanilla extract

1 1/2 cups all purpose flour

1/2 tea spoon salt

1 cup of toasted pecans

1 cup semisweet chocolate chips

5 full size Snickers candy cut in small chunks

3 cups mini marshmallows

See more ingredients below for the Caramel Sauce

-Preheat oven to 350 F.

-Melt butter and unsweetened chocolate together over medium heat until smooth.

-Pour chocolate mixture into the bowl of an standard mixer and stir in the sugars,flour, salt,eggs and vanilla.

-Mix just until combine and remove bowl from mixer.

-Add the pecans, chocolate chips and chunks of candy bars, mix with a spatula.

-Using nonstick cooking spray, spray two 12 cup cupcake pans

-Get the brownies out of the oven and let them cool until they are easy to handle.

-To remove the brownies from the cupcake pan, just run a knife around the edge of each brownie to loosen it from the cup.

-Let the brownies cool completely on a wire rack

TO MAKE THE CARAMEL SAUCE

25 unwrapped caramel candies
2 tablespoons of heavy cream
pinch of salt
1 teaspoon of vanilla extract

Combine caramel candies, cream, vanilla and salt and microwave uncovered for 1 minute.
-Remove from microwave and stir until smooth, if caramel is not completely melted, keep heating in the microwave in 30 second increments, stirring until smooth.