Pumpkin, Chocolate and Caramel Brownie Bites
- Total Time: 50 mins
- Yield: 16 1x
Description
Mix and match moist pumpkin bread, fudgy chocolate brownies and salted caramel sauce for an assortment of decadent autumn treats.
Ingredients
Units
Scale
Pumpkin Bread
- 1/2 cup (120 ml) vegetable oil
- 1 1/2 cups (360 ml) sugar
- ? cup water
- 1 cup (240 ml) pumpkin purée
- 2 eggs
- 1 3/4 cups (420 ml) flour
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
Brownies
- 3/4 cup (170 g) butter
- 4 squares unsweetened chocolate (such as Baker's chocolate)
- 2 cups (480 ml) sugar
- 3 eggs
- 1 tsp vanilla
- 1 cup (240 ml) flour
Salted Caramel Sauce
- 2 cups (480 ml) sugar
- 12 tbsp (170 g) butter
- 1 cup (240 ml) heavy cream
- 1 tbsp fleur de sel
Instructions
Pumpkin Bread
- Mix all of the ingredients together.
Brownies
- Microwave the chocolate and the butter for 2 minutes until the butter melts.
- Stir the mixture until the chocolate melts.
- Stir in the sugar, eggs, and vanilla.
- Then mix in the flour.
Salted Caramel Sauce
- Heat the sugar in a 2-3 quart pan over medium-high heat until it starts to melt, at which point start whisking it.
- Continue whisking it as it clumps up, until it completely melts.
- Continue cooking the sugar until it reaches 350 degrees with a candy thermometer(it will be a dark amber color).
- Stir in the butter and mix it with a whisk or a wooden spoon until the butter melts.
- Remove it from the heat and slowly add the cream, stirring it constantly until a smooth sauce forms.
- If salted caramel is desired, stir in the fleur de sel and mix well until combined.
- Once cooled, store in a jar or a sealed container in the refrigerator.
Pumpkin Chocolate Brownies {Muffins}
- Spoon pumpkin bread batter (roughly two tablespoonfuls) into lined muffin tins. (Or spoon the batter into a 9×13 pan.)
- Drop a dollop of chocolate brownie batter on top of each pumpkin muffin. (If preparing in a pan, drop dollops around the top of the pan, and use a table knife to gently swirl the batters if desired.)
- Optional addition is to drizzle salted or plain caramel sauce over the top of the batter.
- Bake the brownies for 20+ minutes (depending on size of pan and thickness of brownies).
- A toothpick inserted should come out fairly clean. (The chocolate brownie portion should not be overcooked and can still be kind of gooey so that it remains fudgy when cooled.)
- Eat immediately or keep in a sealed container.
- Note that if you use the salted caramel, the brownies stay gooey but when chilled or frozen, the caramel sets and they are like a chilled piece of caramel fudge.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie bite
- Calories: 210
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Frequently Asked Questions
How do I know when the caramel has cooked long enough?
Use a candy thermometer: cook the sugar until it reaches 350°F, at which point it will be a dark amber color. Then stir in the 12 tbsp (170 g) of butter, remove from heat, and slowly add 1 cup (240 ml) of heavy cream, stirring constantly until a smooth sauce forms.
What happens to the texture of the brownie bites if I use salted caramel?
The instructions note that adding salted caramel keeps the bites gooey at room temperature. When chilled or frozen, however, the caramel sets and the brownies become like a chilled piece of caramel fudge — a completely different but equally delicious result.
