A couple of weeks ago when my mother-in-law was in town we headed down to Provo and stopped by the BYU Bookstore. Ahh… so many memories there (it was where I worked while in college). Anyway, we had to hit the candy counter. Yes, had to. They’ve got chocolate covered cinnamon bears, decadent fudge, and the most amazing little salted caramel chocolates. We ate a few and I saved the rest, hoping that they’d last us through the following few weeks (we tend to eat any and all chocolate in sight, don’t judge). I knew if I didn’t take drastic measures they’d be gone, so I tucked them away in our pantry. The other day I found them. I was just about to make some brownies when it hit me: PUT THEM IN THE BROWNIES! Yes… mini brownies, that way the chocolate to caramel ratio would be perrrfect. Oh and by topping them with a few mini chocolate chips and a pinch of sea salt they’d be even more perfect! Turns out they were. Stephen ate three or four within 10 minutes. They were gone by the end of the night. No worries, Stephen’s brother was over to help out too… we’re not that bad, geesh 😉
Salted Caramel Brownie Bites Recipe
Ingredients
- 1/4 cup all-purpose flour
- 1 1/2 tsp cocoa powder
- 2 oz dark or semi-sweet chocolate - (I use a half of a Ghirardelli baking bar)
- 1/2 cup sugar
- 3 Tbsp butter
- 1 large egg
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 12 salted caramel chocolates
- 3 Tbsp mini chocolate chips + extra to sprinkle on top
- pinch of sea salt for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a mini cupcake/muffin tin with baking spray, and set it aside.
- Over a double boiler, melt the butter, sugar, and chocolate. Whisk until smooth. Let the mixture cool on the counter for 5 minutes. Pour it into the bowl of a stand mixer. Add the vanilla and egg, and mix until incorporated.
- In a small mixing bowl, whisk together the flour, cocoa powder, and salt. With the mixing speed on low, gradually add the dry ingredients. Mix until just combined. Remove the bowl from the stand and fold in the chocolate chips.
- Scoop a small amount of the brownie batter into the bottom of each well—enough to cover the base. Place a salted caramel into the center, then cover with the remaining batter until each is ¾ of the way full. Sprinkle with mini chocolate chips. Place in the oven and bake for 9–11 minutes, being careful not to burn the brownies (the edges should be set).
- Remove from the oven and sprinkle with sea salt. Let cool in the pan for 3–4 minutes, then transfer to a wire rack to cool completely (about 20 minutes).
NOTES
Nutrition
Adapted from Ready For Dessert, Brownies s
Not sure where I’ll find salted caramels. Better start looking because this sounds delicious.
Caramels in brownies is always a win win situation:-)