An EASY, no mixer recipe for homemade brownie bites stuffed with CARAMEL and topped with whipped cream and sprinkles!! Rich, FUDGY, decadent, and DELISH!!
Prep Time10 minutesmins
Cook Time13 minutesmins
Total Time23 minutesmins
Course: Brownies
Cuisine: American
Keyword: brownie bites, brownie bites recipe, mini brownie bites
Servings: 24
Calories: 127kcal
Author: Averie Sunshine
Ingredients
½cupunsalted butter1 stick
6ouncesdark or bittersweet chocolatechopped (I used Trader Joe’s 72% Pound Plus Bar)
2large eggs
¾cupgranulated sugar
1tablespoonvanilla extract
1tablespoonbrewed coffeeleftover or cold coffee is okay, optional but recommended
1teaspooninstant espresso granulesoptional but recommended
whipped topping such as RediWhipoptional for garnishing
chocolate sprinklesoptional for garnishing
Instructions
Preheat oven to 350F and ppray two 12-count mini muffin pans extremely well with cooking spray, or grease and flour the pans; set aside.
To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
Add the flour, salt, and stir until smooth and combined without overmixing.
Turn batter out into the prepared pans, filling each cavity to about 3/4 full.
Add 1 Rolo to the center of each cavity, pressing it down flush with the batter. It's okay if the cavities are nearly full or actually full because while the brownies do rise a small amount during baking (nothing like muffins), it's unlikely there will be any overflow.
Bake for about 11 to 14 minutes, or until brownie are set and a toothpick inserted comes out clean or with a few moist crumbs. Because all ovens, pan sizes, climates, etc. vary, it's very important to watch your brownies and not the clock. Mini desserts such as this tend to cook very quickly and can go from under to over done in 1 to 2 minutes so keep a close eye on them; err on the side of underdone so they will be more fudgy if you're in doubt.
Allow brownies to cool in pans on a wire rack for about 10 to 15 minutes or until they are cool enough to handle and release.
Allow brownies to cool completely before optionally adding the whipped topping to the tops of each and then optionally adding chocolate sprinkles.
Notes
Storage: Brownies will keep airtight at room temp (without the whipped topping on them) for up to 5 days.