Ingredients
12tbspunsalted butter,cut into tablespoon-sized pieces
½cupsemisweet chocolate chips
½cupnatural cocoa powder
½tspinstant coffee grounds,optional
1cuplight or dark brown sugar,tightly packed
½cupgranulated sugar
2large eggs,plus 1 egg yolk
1tspvanilla extract
1cupall purpose flour,plus 2 tbsp
½tspbaking powder
½tspsalt
35caramels
½cupheavy cream
fine sea salt,for sprinkling
Preparation
Preheat your oven to 350 degrees F and spray a 24-count mini muffin tin with baking spray.
Combine butter and chocolate chips in a large, microwave-safe bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
Stir in cocoa powder, instant coffee, and sugars, then add eggs, egg yolk and vanilla extract and beat well.
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to wet and stir until well-combined.
Drop batter by 1½ Tablespoon into prepared mini muffin tin.
Transfer to oven and bake for 18 minutes or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs (not wet batter!).
Immediately after baking take a rounded teaspoon or Tablespoon and press into each brownie bite to make a well.
Allow brownie bites to cool while preparring caramel filling.
Prepare caramel filling by combining caramels and heavy cream in a small saucepan over medium-low heat. Stir frequently until caramel is completely melted and mixture is smooth, then remove from heat.
Use a spoon to pour melted caramel into each brownie bite.
Sprinkle with sea salt and allow to cool completely before serving.
