Every day, I struggle with balancing my inner (and outer) Foodie with Motherhood and so-called “Healthy Eating”. I know good and well I ate candy as a kid but dental work cost money and well… I may have tossed a bag or two of the kid’s Halloween candy in the trash when she wasn’t looking to avoid both of us being tempted to over-indulge. I have also come to the conclusion that the best sweets and pastries take hours to prepare and dishes…lots and lots of dishes! However, I think with this recipe and a little help from Paper Chef, I’m able to satisfy all parties.
I think I found a way to satisfy our sweet tooth, limit our processed food intake, AND reduce my dish count while effortlessly creating a graceful and environmentally friendly not-so-guilty pleasure.
Your average baking cup can sometimes do more damage than good, with half of the confection ending up stuck to the cup. Paper Chefs Mini Baking cups on the other hand don’t stick to your yummy’s, are 100% biodegradable, and did I they peel away like a dream!
Check it out!
6 oz of Chocolate
1/2 cup butter
2/3 cup brown sugar
2 eggs (Dare I say “Free Range”)
1 tsp vanilla extract (REAL extract!!! Never Ever use the fake stuff!!!)
2/3 cup of All purpose flour
14 unwrapped soft caramels (Kraft is good)
3 Tbsp whipping cream
2 oz bittersweet or semi-sweet chocolate
3 Tbsp chopped pistachios (or hazelnuts)
Pre-heat oven to 350 F.
In a saucepan over low heat, melt the chocolate and butter together until smooth, stirring occasionally. Set aside to cool slightly. Whisk in the brown sugar, vanilla, and then the eggs, one at a time, until the mixture is thick and glossy. Fold in the flour until combined.
Line a standard sized muffin tin with Paper Chef muffin tin liners. Spoon about 2 tsp-3tsp of batter directly into the center of the liners. Bake for about 10 minutes or until a tooth pick inserted into the center of the brownies comes out clean. While the brownies are baking, in a small pan over medium low heat, stir together the caramels and whipping cream. Continue to stir until the caramels melt and the mixture is smooth, then set aside.
When the brownies are finished baking, set the pan on a rack and let cool for about 5 minutes. Using your thumb, make an indentation in the middle of each brownie. Spoon about 1/2 tsp of the caramel mixture into each indentation. The mixture might thicken up again, but don't worry if that happens-just re-heat until it's runny enough to work with. Let the caramel filled bites cool on the stove for another 5 minutes before removing them from the pan to a wire rack, putting new parchment liners into the pan, and repeating the process.
Once all the brownie bites are baked and filled with caramel, melt the chocolate and drizzle over the top, then sprinkle with chopped pistachios. Allow to set, then store at room temperature in a sealed container for about 3 days or freeze for up to 2 weeks.
Makes 2 dozen (That is, if you don't eat them all in one go)