Homemade salted caramel fills every crack of these fudgy dark chocolate brownie cups and the flavor combination is out of this WORLD! Everyone who tries these will be obsessed.
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 12brownie cups
1cupdark chocolate chips
1cupcoconut sugar (or brown sugar)
1/2cupwhite whole wheat flour
2tablespoonsunsweetened cocoa powder
1/4cupcoconut sugar (or brown sugar)
Additional coarse salt for garnishing
Preheat oven to 350F. Lightly grease a 12-cup muffin tin and set aside. In a small saucepan over medium heat, melt butter and chocolate until smooth. Remove from heat and set aside to cool. In a large bowl, whisk eggs, sugar, and vanilla together until smooth. Whisk in melted chocolate mixture until smooth. Slowly fold in flour, cocoa, and salt until batter is just combined.
Fill prepared muffin cups 3/4 full of batter and bake brownies at 350F 20-25 minutes or until a toothpick comes out with moist crumbs sticking to it. Use the end of a wooden spoon to immediately indent the middle of brownie cups. Cool brownies completely in pan on a wire cooling rack. Then remove from pan and set aside.
Make the caramel: In a medium saucepan over medium heat, melt butter. Whisk in sugar and agave and bring caramel to a boil until a deep golden brown. Remove from heat and whisk in salt and baking soda.
Fill cooled brownie cups with warm salted caramel and garnish with additional coarse salt. Enjoy!