2 (3 ounce) packages instant chocolate pudding mix
2 13 ounce caramels
1 8 ounce can semi-sweet chocolate chunks
2 eggs, beaten
1/2 cup unsalted butter
1 cup white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 cup finely chopped almonds
1 (6 ounce) can sliced almonds, canning drained
salt to taste
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 12 ounce jellybeans or muffin cups or liners.
In a large glass or metal bowl, beat pudding mix until smooth. Mix in caramels, chocolate chunks, eggs, butter, sugar, vanilla and salt. Pour 1/3 cup of mixture into each muffin.
Arrange peach slices around 8 fruit slices from within muffin cups. Fill holes in cups with chopped fruit, reserving 1/3 cup of pudding mixture for decoration.
Bake in preheated oven for 30 to 35 minutes, stirring occasionally, until brownies spring back when lightly touched. Cool completely. Serve at room temperature.