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Caramel Delight Brownie Bites

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Bar Cookies
Servings: 48 brownie bites
Author: Barbara Schieving

Ingredients

  • ¾ cup sweetened shredded coconut
  • cup vegetable oil
  • 1 egg
  • cup water
  • 1 pouch Ghirardelli Triple Chocolate Brownie Mix
  • 15 ounces Peters Caramel approximately 1 ⅓ cups
  • 1 tablespoon evaporated milk
  • ½ cup Guittard Dark Chocolate Apeels or other dark chocolate

Instructions

  • Preheat oven to 325º.
  • Toast coconut on rimmed baking sheet for 15 minutes or until golden brown, stirring occasionally. Remove to a plate to cool.
  • Line mini muffin pans with paper liners. (The brownies are difficult to remove from the pan without liners.)
  • In a large mixing bowl, whisk together water, oil and egg until well combined. Add brownie mix and stir until well blended. Scoop 1 tablespoon brownie batter in to each of the paper lined muffin cups.
  • Bake brownies 15 minutes until the brownies are firm to the touch. Don't overbake, you want them to be fudgy.
  • While brownies are baking, put the caramel and evaporated milk in a microwave safe bowl. Cook on high for 1 minute. Stir. Cook on 50% power for 1 minute or until caramel starts to bubble. Stir again. Repeat until caramel is melted and combined with milk.
  • Stir in toasted coconut. Set aside until ready to use.
  • Remove baked brownies from oven and using the end of a wooden spoon handle, make an indentation in the center of each brownie. Fill with caramel filling. (Reheat caramel filling on 50% power if necessary.)
  • Melt chocolate in microwave safe bowl on 50% power, stirring often. When melted, put in a small Ziploc bag, snip off a little bit of the corner of the bag. Drizzle over the top of the caramel filling.

Notes

High altitude adjustments: add ¼ cup flour to brownie mix and an addition 2 tablespoons water