Hazelnut Salted Caramel Brownie Bites with edible gold on the chocolate frosting! These brownie bites are the perfectly sized portion control treat! Also, since they are bite sized, they are totally guilt free!!!
Chewy, Fudgy, Cakey
There are at least three different types of brownies: chewy, fudgy and cakey. I am on the chewy spectrum of brownies. Love them to have a crackly top and chewy chocolaty rich texture in the inside. What is really great about brownies is that you can create so many different variations: peanut butter brownies, caramel brownies, cheesecake brownies etc. ! Today’s brownie recipe, I used 1/4 cup of hazelnut flour which just gives a really nice nutty taste to the brownies and elevates the flavor a bit. Also, I used caramel and you can add it to the recipe in two different ways. One, caramel swirled in the batter or two, in the chocolate frosting or both.
How to get Chewy Brownies ?
Chewy brownies require more butter, brown sugar, more chocolate and less flour. Since brown sugar has a molasses content, it gives you more of that chewy texture. For example, fudge brownies will not have brown sugar and that is why they do not have a chewy texture.
You can find the chocolate frosting, here. Full recipe is below!
If you want to place the edible gold, I purchased mine from Amazon.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
24
|
- 3/4 cup unsalted butter ( or coconut oil)
- 1/2 cup All Purpose Flour
- 1/4 cup hazelnut flour
- 6 ounces dark or semi-sweet chocolate
- 3/4 cup brown sugar
- 1/4 teaspoon salt
- 3 teaspoons caramel
- 3 large eggs
- 1/4 cup cocoa powder
- 1/3 cup granulated sugar
Ingredients
|
|
- Preheat oven 350 degrees.
- In a double boiler, melt the butter and chocolate. Allow the melted chocolate and butter to cool slightly before adding it to the batter
- In a medium size bowl, cream the sugar and eggs.
- Add the semi-cooled melted chocolate and butter mixture into the sugar and eggs.
- Add 3 teaspoons of store bought caramel and mix well.
- Add salt, hazelnut flour and cocoa powder and mix well.
- Sift the 1/2 cup of all purpose flour into the batter and mix until fully incorporated.
- Spray a mini muffin pan with non stick spray. Using a small ice cream scooper, fill each mini muffin slot half way with the brownie batter.
- Place in the oven on the middle rack and allow to bake for about 7-10 minutes.
- Allow the brownies to fully cool before enjoying or frosting.
