Super Fudgy Salted Caramel Brownies Bites

Course: Dessert

Cuisine: American

Keyword: brownies, chocolate, dessert

Prep Time: 15

Cook Time: 30

Caramel Sauce: 15

Total Time: 1

Servings: bites

Calories: 83kcal

Author: Luxe Wellness

Soft and fudgy on the inside and crackled on top, these gluten-free brownies are divine!

Preheat your oven to 325° F. Line an 8-inch square baking pan with nonstick aluminum foil (or spray with nonstick cooking spray).
In a small saucepan, place the butter and sugar, and melt over medium heat, whisking occasionally, until melted and simmering. Remove the saucepan from the heat and set it aside to cool until no longer hot to the touch.
In a large bowl of a stand mixer with paddle attachment, place the eggs and vanilla, and mix on low until well-beaten and combined. Add the melted and cooled butter and sugar to the bowl slowly, stirring constantly.
Add the cocoa powder and mix until fully combined. Beat for a minute or two on medium speed.
Add the flour, xanthan gum, cornstarch, baking soda, and salt, and mix on slow until just combined. Add about 4 ounces of the chocolate chips and mix by hand until distributed
Transfer the batter to the prepared pan and spread into an even layer. Scatter the remaining chocolate chips evenly over the top of the brownie batter and press in gently with a silicone spatula.
Place in the center of the preheated oven and bake just until the brownies are no longer wet in the center, about 25-28 minutes. Cool in pan until lukewarm. Place in refrigerator until chilled, to allow for easier cutting. Cut into bite-sized squares

Place your sugar and water in a small saucepan over medium-high heat until boiling. Watch closely & DO NOT STIR
If crystals start to form on the sides of middle of mixture, use a silicone pastry brush dipped in water to drop water onto the crystals - do not stir or otherwise touch the mixture
Once the mixtures is a light golden amber color -- 4 to 5 minutes -- remove it immediately and pour in the cream (it will bubble aggressively). Stir in the cream until well combined and smooth. Drop in a large pinch or two of sea salt
Set aside and top cooled brownies. If mixture becomes too hard, soften in the microwave briefly
Place cooled brownies on a wire rack set on top of a baking sheet covered with foil, for easy clean up. Using a small spoon, drizzle salted caramel atop each brownie bite. If desired top each bite with another small sprinkle of sea salt
Store in refrigerator

Place your white chocolate in a microwave safe bowl and microwave for 45 seconds to 1 minute or until slightly softened
Bring your cream to a simmer on the stovetop (this will happen quickly for this small amount of cream. Pour the cream over the chips, covering them, and let sit for 5-10 minutes. Stir or whisk to combine until completely smooth
Prep brownies on wire rack same as above instructions with salted caramel
Place ganache into a piping bag. When ready to go, snip of the end and work quickly several inches above brownies to spread long lines of ganache across the top. The ganache will need to set at room temperature or — better yet, in the refrigerator

These brownies are delicious on their own -- or, topped with either the salted caramel or white chocolate ganache mixture
You do not need to use castor (very fine) sugar in the caramel if you don't have it -- we feel it simply gives a smoother texture more easily
You will have left-overs from both the salted caramel and white chocolate ganache. Store in an airtight container in the refrigerator for up to 2 weeks
Caramel is very finicky! Do not stir or touch the mixture while bringing to color, and remove it immediately before it gets too dark (bitter). If in doubt, remove early
If your white chocolate ganache was made ahead or gets too hard, place a heat-safe contained of it inside a saucepan with some lightly simmering water until loosened

Serving: 1bite | Calories: 83kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g