Salted-Caramel Cupcake Brownies

September, 2019

You know those days when the thought of the chocolate in your lunch bag is all that gets you through the morning? This brownie’s got you covered.

1 3/4 cups sugar

3 large eggs

1 cup walnut oil (or vegetable oil)

1/3 cup milk

3/4 cup cocoa powder

1 1/2 cups flour

1 tsp baking powder

1 tsp instant coffee

1 tsp salt

1 cup semisweet chocolate chips

45 Kraft caramels (14 oz bag)

1 can (300 mL) sweetened condensed milk

1 tsp sea salt (for sprinkling)

Preheat your oven to 350˚F, and prepare your muffin tins with a generous amount of butter or cooking spray.

In a measuring bowl with a spout, whisk together the sugar, eggs, oil and milk. In a second bowl, combine the cocoa powder, flour, baking powder, instant coffee and salt. Mix the dry ingredients into the wet, and stir in the chocolate chips. Set the bowl aside.

Unwrap the caramels, and place them in a microwave-safe bowl. Pour in the sweetened condensed milk, and heat the mixture in the microwave on reheat (medium-low), stirring every 30 seconds until melted and smooth.

Fill each muffin hole half-full with brownie batter, and then evenly distribute the warm caramel over the brownie layer. Sprinkle the caramel with sea salt, and top with the remaining brownie batter. Bake in the preheated oven for 25 minutes or until an inserted toothpick comes out clean. Cool on a rack, and store in an airtight container