These Salted Caramel Brownies are going to take your brownie game to a whole new level. Deliciously moist and fudgy brownies topped with ooey gooey melted caramel and chocolate and then sprinkled with chopped pecans. YUM.
Turtle
Brownie Bites
2
cups granulated sugar
|
½
cup butter
|
½
cup vegetable oil
|
1
teaspoon instant coffee
|
4
eggs
|
1
cup all-purpose flour
|
¾
cups unsweetened cocoa powder
|
½
teaspoon baking powder
|
½
teaspoon salt
1
2/3 cups chocolate chips, divided
|
30
soft caramel candies
|
1
tablespoon milk
|
¾
cup finely chopped, toasted pecans
|
Preheat
oven to 350° degrees. Line a 12 cup muffin pans with liners or baking cups.
Stir sugar, butter, oil and coffee in a large, heavy saucepan set over medium heat. Cook, stirring, until smooth and thick; remove from heat. Whisk in eggs, one at a time.
Stir flour with cocoa, baking powder and salt in a bowl; stir into egg mixture until smooth. Stir in 1 cup chocolate chips. Divide batter evenly among baking cups. Bake for 25 minutes or until a toothpick inserted into the centers comes out with just a few moist crumbs. Cool completely in pans.
Heat remaining chocolate chips in a microwave-safe bowl on MEDIUM (50%) for 40 to 50 seconds; stir until smooth. Heat caramels and milk in another microwave-safe bowl on HIGH (100%), stirring every 30 seconds, for 1 to 2 minutes or until smooth.
Spread an equal amount of warm caramel onto each cupcake. Then pour melted chocolate over each cupcake and sprinkle with pecans. Let stand until set.
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