Wednesday, 30 April 2014

brownie caramel bites

Brownie caramel bites.

Need I say much more?

You delicately layer caramel, brownie and chocolate ganache within a flaky puff pastry cup before drizzling caramel once more over the top of your bite. You can even add chopped pecans or peanut butter to the base of your bite.

Sounds good, hey? These are perfect for a quick sugar-fix, they don't take too long to throw together despite the multiple steps, and they're cute and bite-sized. Win-win!

Oh, and. Before using it in this recipe, I'd never used Nestle's Top N Fill caramel before. This stuff, you guys, it's GOLD. Runny, sticky, gooey caramel straight out of a tin, ready to devour. I won't tell you how much of that sugary goodness I ate straight off a spoon.

Brownie & Caramel Cups
makes about 30 bites

2 sheets puff pastry, thawed
1 tin Nestle Top ‘N Fill

For the brownie:
224 grams dark chocolate chips
42 grams butter
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
1/3 cup plain flour
1/4 tsp baking powder

For the ganache:
1/8 cup cream
½ cup dark chocolate

Heat the oven to 180C. Lightly grease a mini-muffin pan. Cut the puff pastry into circles (mine were 2.5in round) and gently ease each circle onto the bottom and up side of muffin cup. Spoon 1 teaspoon of the Top ‘N Fill caramel into the bottom of each cup.
Set aside and make brownie.
In a microwave safe bowl, add the chocolate chips and butter and heat until melted (about 1 minute), stirring until combined and smooth.
In a mixing bowl beat the eggs and sugar until they start to thicken and have a pale colour.
Pour the melted chocolate over the sweetened eggs and continue to beat. It's important to keep mixing while you add the chocolate to prevent the eggs from cooking. Add vanilla extract and mix.
Add the flour, baking powder and salt. Stir until combined.

Spoon 1 tablespoon of the brownie batter into each cup, on top of the caramel. Bake for 18-24 minutes or until toothpick inserted into edge of brownie comes out clean. Cool in pans on cooling racks 10 minutes. Run knife around edges of cups to loosen; carefully remove from cups. Place on cooking racks. Cool completely, about 30 minutes.

Meanwhile, make ganache. microwave remaining 1/4 cup cream on high until very hot, but not boiling (about 1-2 minutes). Add chocolate and stir until melted.

Spoon ganache over each brownie. Refrigerate about 30 minutes or until ganache is set. Drizzle extra caramel on top if desired.

Recipe adapted from

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