Oh, these sweet little Salted Caramel-kissed Mocha Brownies.
They really are as tasty as they are cute.
And you know what else?
When you bake brownies in little mini-muffin tins, they bake in about half the time too.
It’s a win-win situation! Sweet, delicious little brownie bites, in under 30 minutes!
If you don’t have caramel extract (but buy some! It’s so good!!), you can substitute vanilla.
And if you want to drizzle some extra caramel over the top of these… I’m guessing no one will stop you! ;o)
Like most of you, I am on a healthier-eating kick after the sugar-binge of the holiday season.
I wasn’t planning on doing any baking any time soon, but when a sweet little friend comes over and wants to bake something, it’s hard to say no.
I’m glad she came over.
These are worth the little splurge! (Now ON to the healthier eating!!)
- 3/4 cup dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
- 1/2 cup strong, very hot coffee, or boiling water
- 2 cups sugar
- 2 large eggs
- 1 teaspoon caramel extract
- 1 teaspoon salt (+ additional for sprinkling)
- 1 1/3 cup flour
- 1 cup chocolate chips
- 1 bag caramel-filled chocolate kisses candy, unwrapped
Preheat the oven to 350ºF. Grease a mini-muffin pan (or two!) and set aside. (I like to use baking spray, that has flour in it!)
In a large mixing bowl, stir together the cocoa and baking soda. Stir in 1/3 cup of the melted butter until smooth. Stir in the hot coffee until the mixture is smooth and thick.
Stir in the sugar and eggs with the remaining 1/3 cup melted butter. Stir in the caramel extract and one teaspoon salt until just smooth.
Dump in the flour and chocolate chips at the same time, and stir until just combined.
Scoop the batter into the greased mini-muffin tins, about 2/3 full. Bake for 15-20 minutes, until the brownies are just done. They will start to pull away from the sides and not be very jiggly when you wiggle the pan a bit.
Let the brownies cool about 5 minutes and then gently press an unwrapped caramel kiss onto the top of each one. Let them cool completely before removing from the pan, sprinkle with a tiny bit more sea salt and a caramel drizzle, if you'd like!
As with all brownies, these freeze great, so put them in a tupperware and freeze if you are not going to eat them all in a day or two!