Salted Caramel Brownies
Gem Pan Salted Caramel Fudge Brownie Bites
These are so good. The salt flakes are key and balance out the sweetness from the chocolate and caramel. Yum.
Servings
12
Prep time
35 min
Ingredients
- 10 tablespoons salted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup melted semi-sweet chocolate chips
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup Stonewall Kitchen Dark Chocolate Sea Salt Caramel Sauce, warmed
- Sea salt flakes (I use Maldon Sea Salt Flakes)
Preheat oven to 350 degrees. Grease a mini muffin/gem pan and set aside.
Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds. Add in eggs and vanilla extract. Whisk for 1 minute. Whisk in melted chocolate until combined and smooth.
In a separate mixing bowl, combine the flour, cocoa powder, and salt until just combined. Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not over mix.
Warm the salted caramel sauce. Pour it evenly over the brownie batter. Using the spatula, swirl in the caramel to create a marbling effect in the batter. Using a spoon, scoop the batter into the muffin pan, filling almost all the way full.
Bake for 15 minutes. You’ll know the brownies are done when a toothpick inserted into the center comes out with moist crumbs and isn’t completely dry. Sprinkle lightly with sea salt flakes. They will firm up as they cool, so be careful not to over-bake.
Prep time:
20 minutes preparation, 15 minutes cooking time
Serves:
12
Source:
The Cast Iron Chef. © Copyright 2021 The Cast Iron Chef, Inc.
