Salted Caramel Brownie Bites

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 cup Cocoa powder, unsweetened
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 Sea salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 3 tbsp Heavy cream

• Desserts

  • 20 Caramel candies, soft

Found on livewellbakeoften.com

Description

Ingredients

• ½ cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 20 soft caramel candies, unwrapped
• 3 tablespoons heavy cream
• Sea salt for topping

Directions

• Preheat oven to 350°F. Spray a 24-count mini muffin pan with nonstick cooking spray and set aside.
• In a large mixing bowl, mix together the butter and granulated sugar. Add in the eggs and vanilla extract and mix until well combined. Sift in the flour, cocoa powder, and salt and mix until just combined.
• Evenly distribute the brownie batter between all 24 mini muffin cavities. Bake at 350°F for 12-15 minutes or until a toothpick inserted into the brownies comes out clean with just a few moist crumbs. Remove from the oven and gently press in the center of each brownie with the bottom of a measuring teaspoon. Transfer the pan to a wire rack and allow to cool in the pan for at least 45 minutes.
• Remove the cooled brownie bites from the pan and place them back onto the wire rack.
• Add the soft caramel candies and heavy cream to a large microwave safe bowl. Microwave in 20-30 seconds increments, making sure to stir well after each increment, until completely melted and smooth. Evenly distribute the caramel between all 24 brownie bites (about 1 teaspoon per each brownie bite).
• Allow to cool for at least 15-20 minutes so the caramel can firm up, then top with sea salt as desired.