Caramel Brownie Bites
By Lizzie on August 9, 2017
Hi my friends!! It has been too long since my last blog post, but I am still working hard on my recovery from hip surgery. Some days, I feel amazing, and other days, I feel like the surgery was yesterday. So, I have been moving slowly and taking the time I need to heal so I can be back to my old self very soon! Thank you all for being so patient with me and continuing to follow me on social media and leaving such sweet and supportive comments. They mean the world to me.
Yesterday, I had a craving for some good old fashioned brownies. There is nothing quite like a rich, fudgy brownie to satisfy any chocolate craving, but I decided to turn it up a notch and add some really yummy ingredients to make it extra special. As you all know, I love the taste of caramel in desserts, so I whipped up some easy caramel sauce, added some extra chocolate to the batter, and then added a dark chocolate nugget on top of each brownie before it went into the oven. After the brownies cooled, I drizzled the caramel all over the top of them 🙂 The result is an incredibly dense and moist treat that I know you will love.
I also wanted to let you know that this gorgeous silver cake plate came from the most special gift ware shop called pineapplepostgifts.com It is from a line by Pampa Bay and the platters, serving plates and cake stands are beyond beautiful!!! The line is exclusive to Pineapple Post, so make sure and stop by if you are in Ponte Vedra Beach, or check them out online!!! There are so many amazing pieces to choose from, and everything is unique and so lovely!!
*I used a pan that had 12 individual wells for the brownies, but you can make these in a 9″x13″ pan if you don’t have a pan like that. Either way, they will be delicious!!! 🙂
Caramel Brownie Bites
Makes: 12 brownie bites, or a 9"x13" pan Prep time: 25 minutes Bake time: 20 to 25 minutes
4 ounces unsweetened chocolate, cut into pieces
1 and 1/2 sticks unsalted butter
3 medium sized eggs
1 and 1/2 teaspoons chocolate or vanilla extract
1/2 teaspoons salt
1 cup milk chocolate chips
1 cup all purpose flour
12, Hershey’s Special Dark Nuggets, or more if you are making them in a 9″x13″ pan
1 cup caramel bits
2 tablespoons heavy cream
Grease and dust with cocoa, your individual brownie pan. If you are using a 9″x13″ pan, grease the pan and line the bottom with parchment paper. Preheat your oven to 350 degrees.
In a glass bowl, microwave the chocolate and butter for a minute, then stir until the chocolate is melted and the butter is combined. Transfer to a mixing bowl and add the sugar. Add the vanilla or chocolate extract, eggs and salt. Mix until all ingredients are combined. Add in the flour and stir until just combined, being careful not to over mix. Stir in chocolate chips.
If you are using an individual brownie pan, fill each well evenly. If you are using a 9″x13″ pan, spread the batter evenly into the pan. Top each brownie with a dark chocolate nugget, if using the brownie pan. If using the other pan, use about 20 nuggets on top, spreading them out evenly. Press the chocolate nugget into the batter, but not all the way until it hits the bottom.
Bake for 18 to 25 minutes, depending on the pan. It is so much better to under bake these brownies, because they need to be really fudgy and moist.
While the brownies are cooling, combine the caramel bits and cream in a microwave safe bowl. Heat for a minute or so until the caramel is melted and can easily be combined with the cream.
Drizzle the caramel mixture over the cooled brownies. Store in an airtight container for 3-5 days.