Caramel Brownie Bites
Makes: 12 brownie bites, or a 9"x13" pan Prep time: 25 minutes Bake time: 20 to 25 minutes
Ingredients
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
Directions
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.