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.
INSTRUCTIONS
- 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. t8n