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
¼ c. all-purpose flour
1. Preheat oven to 350 degrees. Spray a mini cupcake/muffin tin with baking spray, set aside.
NOTE: There are no leaveners in the brownie recipe… they turn out just fine 🙂
Adapted from Ready For Dessert, Brownies | Makes approximately 12 mini brownie bites