Every once in a while, you stumble upon something unexpected,  but totally life-changing. Often, its a new best friend, a profound novel, a moving song…

For me, it was salted caramel. And more specifically, these perfect bite-sized treats.

Everyone you share these with will thank you. And, they’ll think you’re super-fancy, ’cause everyone knows stuff like sushi, brie, that Asian hot sauce stuff, red wine, hummus and salted caramel makes you fancy. Proven fact.

Perfect for your next Holiday party, cookie swap, gift-wrapping marathon, or to eat delicately while watching Home Alone for the 1,000th time…

Dark Chocolate Caramel Brownie Bites with Salted Caramel Buttercream

Based on this recipe

Makes 4 dozen bites

Ingredients:

Brownies:

• 2 boxes of brownie mix (I recommend the Ghiradelli dark chocolate mix – it’s my secret weapon…)
• A piece of soft caramel for each brownie bite (I used a local confectioners homemade caramels, and cut each into fourths for a piece of caramel about the size of a dime, and 1/4″ thick. You can use any soft caramels, and adjust to taste)

Frosting:

• 2 sticks unsalted butter, room temperature
• 12-20 caramels
, depending on size
• 2 T. heavy cream
• 
2 c. powdered sugar
• kosher sea salt

Directions:

Brownies:

• Preheat oven to 325. Mix brownie batter as directed.
• Lightly grease mini-cupcake pan, and fill cups 1/3 full with batter. Place a caramel in each, and fill the rest of the way with batter. Be sure to cover caramel.
• Bake for 15 minutes, let cool, and gently remove from pan.

Frosting:

• First, melt the caramel with the heavy cream. You can pop it in the microwave for 30 second increments, until the caramel is smooth. Allow it to cool in the fridge for about 20 minutes.
• Whip the butter for about 30 seconds on med-high speed, until fluffy. Add in about one cup of powdered sugar, and mix until combined. Once the caramel is cool to the touch, turn the mixer on medium speed and then drizzle the caramel into the frosting, reserving just a little to top the brownies. Beat until fluffy.
• Add the other cup of powdered sugar and the salt, a 1/4 to a 1/2 t. at a time, mixing and then tasting after each addition to make sure you don’t add too much. A little goes a long way!
• Use a pastry bag, or a baggie with the tip cut off, to pipe a little of the frosting in a swirl on top of each cooled brownie. Top with a hint of a drizzle of the reserved caramel, chocolate shavings, and another little dash of sea salt.
• Enjoy!