Preheat oven to 350. Spray muffin pan with non-stick cooking spray. I use a cookie scoop to place the brownie mix into each cupcake space, filling 3/4 full.Bake the brownies according to package directions, BUT only bake for 15 minutes. Check brownies by inserting a toothpick into one of the brownies. If it comes out clean, remove brownies from the oven. If not, cook for 2 minutes and check again.
As soon as the brownies are ready, spray the shot glass with cooking spray and press a divot into each brownie "muffin". You may need to spray the shot glass a few more times so it does not stick to the brownies.
Once brownies have cooled, remove them from the muffin pan. You may need a knife to loosen them.
Fill each divot with the caramel sauce then add a pecan. My caramel sauce was thick, so I heated it for 30 seconds to soften it and make it easier to fill the brownies.
