Fudgy Brownie Caramel Cups

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 18 1/3 1 ounces fudge brownie mix
  • 4 1 ounces instant chocolate fudge pudding mix, instant dry
  • 4 tbsp Flour, white
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 4 oz Cream cheese, full-fat

• Other

  • 1 ounces bag Rolos (12

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Prepare a miniature muffin tin by generously greasing with non-stick spray.
• In a large bowl (or a stand mixer), cream together the cream cheese and butter until completely smooth. They must both be at room temperature -- do not melt or soften in the microwave.
• Just leave out for about 45 minutes to an hour and theyll be perfect!
• Beat in the large egg and vanilla.
• Beat in the pudding mix (do not prepare), and flour.
• Beat in the fudge brownie mix. It will be EXTREMELY thick and takes a while to get a dough to form. This is intended 🙂
• Roll small balls of dough about to fill up the muffin tin about 3/4ths the way full.
• Fill up all the muffin cavities with balls of dough.
• Bake for 12-15 minutes. Slightly under-baking these cups gives them an awesome taste and texture like ultra fudge-y brownies so err on the side of slightly under-baking.
• Remove and allow to cool for about 3 minutes.
• Then gently press unwrapped rolos into the centers of the brownie bites.
• Using the tines of a fork, gently coax the brownie bites out of the muffin tin.
• Best enjoyed while warm!
• Store in an airtight container. These are best enjoyed within 1-2 days and after that they get a bit hard.