Every year around Valentine’s Day, I try to come up with a new chocolate recipe to use over the course of the year. This year, in honour of using up what I have in the fridge, I decided to make some brownie bites with an added level of decadence from the fridge door; leftover caramel sauce from my son’s visit at Christmas. It would have sat on that door until he returned next year so that is why I decided to use it rather than loose it!
The salt addition is due to my visit to Waterford Estate in Stellenbosch. They do a chocolate and wine tasting to die for where a salted chocolate is served with their Cabernet Sauvignon. The wine is good but the chocolate is out of this world.
Chillie chocolate as well as salted chocolate or caramel is all the rage now so when making these luscious morsels of chocolate and caramel decadence, I was not really worried about the outcome.
What I did discover while making these bites, was that if I added too much caramel then the bites ended up with a sunken middle so be a bit of a scrooge when spooning in the caramel. This recipe would also work well with homemade caramel sauce if you happen not to have any leftover in your fridge!
A great recipe for any chocolate lover who happens to have some leftover caramel sauce sitting in the fridge.
- 1/2 cup butter
- 60 gm dark chocolate
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla extract or espresso coffee
- 1/2 cup all-purpose flour
- 1/4 tsp. salt
- 1/4 cup caramel sauce
- 1 tsp. good quality sea salt
- Preheat oven to 350 F (175C)and grease a mini muffin tin.
- Melt butter, sugar and chocolate together over low heat.
- Once mixture is melted, remove from heat and allow to cool.
- Beat 2 eggs into the chocolate mixture then stir in the vanilla and coffee.
- Combine the flour and 1/2 tsp. salt in a measuring cup, then sift into the chocolate mixture.
- Spoon 1 large tablespoon of batter (per mini muffin cup) into the prepared muffin tin. Drizzle 1/4 tsp of caramel atop each bite then sprinkle with a pinch of sea salt.
- Bake for 20 minutes or until cooked.
- Inserting a skewer into a bite to see if it is cooked will not work as the caramel sticks to the stick.
- Brownies will not puff too much and will be relatively firm to the touch.
- They need to cool before being removed from pan as they are very fragile.