2ozdark or semi-sweet chocolate(I use a half of a Ghiradelli baking bar)
12salted caramel chocolates
3Tbspmini chocolate chips + extra to sprinkle on top
pinch of sea salt for garnish
Preheat oven to 350 degrees. Spray a mini cupcake/muffin tin with baking spray, set aside.
Over a double broiler, melt butter, sugar and chocolate. Whisk until smooth. Let mixture cool on counter for 5 minutes. Pour into the bowl of a stand mixer. Add vanilla and egg, mix until incorporated.
In a small mixing bowl whisk together flour, cocoa powder and salt. With mixing speed on low, gradually add the dry ingredients. Mix until just combined. Remove bowl from stand and fold in chocolate chips.
Scoop a small amount of batter into the bottom of each well, just enough to cover the base. Place a salted caramel into the center, then cover with remaining batter until each is ¾ of the way full. Sprinkle with mini chocolate chips. Place in oven and bake for 9-11 minutes, being careful not to burn the brownies (the edges should be set).
Remove from oven and sprinkle with sea salt. Let cool in pan for 3-4 minutes, then transfer to a wire rack to cool completely (about 20 minutes).
-There are no leaveners in the brownie recipe… they turn out just fine 🙂