Ingredients
The following ingredients have 24 Servings
- 1 18 oz. box brownie mix
- Eggs, oil and water, as called for on box
- About 15 soft caramels, I used Kraft Caramels
- 1-2 Tablespoons heavy cream
- Coarse sea salt, such as kosher salt or fleur de sel
- Chopped nuts, such as pecans, walnuts or almonds
Instruction
- Preheat oven to 350 degrees F.
- Line cups of a mini muffin pan with mini cupcake liners. Spray lightly with nonstick cooking spray.
- Prepare brownie mix according to package instructions. With a small cookie scoop, fill mini muffin cups almost to the top with brownie batter.
- Bake for about 15 minutes, or until a toothpick inserted in center comes out clean. Let cool completely before topping with caramel.
- Combine caramels and 1 Tbsp. heavy cream in a small saucepan over medium heat. Stir until completely melted and smooth. Add more cream if necessary. Remove from heat and let cool for 5 minutes. As the caramel cools, it will firm up.
- Dollop caramel onto tops of cooled brownie bites. Immediately sprinkle with sea salt and/or chopped nuts.
- Enjoy!
