Last night, my son’s school held their annual basket raffle and it’s always a fun time. I reserve a table and invite friends and family to join me a fun night. My daughter and I didn’t win anything, but it was still an enjoyable night supporting our elementary school.
We usually bring snacks and desserts for the table to enjoy. I’ve had this recipe pinned for a couple months and have been waiting for an opportunity to make it. They were delicious – the perfect 2 bite brownie.
1 stick unsalted butter, melted and slightly cooled
1 cup sugar
1 tsp vanilla extract
1/2 cup flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
20 soft unwrapped caramel candies
3 Tbsp heavy cream
flake or sea salt
Preheat your oven to 350 degrees. Grease a 24 mini muffin pan and set aside. In a medium bowl, whisk together the melted butter and sugar. Add in the eggs and vanilla. Mix to combine. In a separate bowl, sift the flour, cocoa powder and salt together. Slowly mix the dry ingredients to the wet ingredients and mix until just combined.
Divide the batter between the mini muffin cups and bake for 12 to 15 minutes. Check doneness with a toothpick. Remove from the oven and place the pan on a cooling rack. Using a teaspoon, make an indentation in the top of each brownie. Allow to completely cool in the pan. Carefully, remove each brownie bite from the pan and then place back into the pan. It will make it easier to fill with the caramel.
In a microwaveable-safe bowl, add the soft caramel and heavy cream. Microwave on high for 20 to 30 second increments. Stir after each time, until the mixture is smooth and creamy. Carefully place one teaspoon of caramel in the indentations your made on the top of the brownies.
Allow to cool for 15 to 20 minutes before sprinkling with a desired amount of flake or sea salt. Store in an air tight container … if they last that long!
Source: Live Well, Bake Often