Brownie Caramel Bites… just saying the words will have your mouth watering. You’re going to want to sink your teeth into this recipe – pronto!

Makes 24

Prep 20 minutes

Cook 15 minutes

Ingredients

• 125g Nestlé Bakers’ Choice Dark Chocolate Chunks
• 125g unsalted butter, chopped
• 3 eggs, lightly whisked
• 335g (1 1/2 cups) white sugar
• 150g plain flour
• 2 tablespoons cocoa powder
• Pinch of salt
• Dulce de leche or caramel spread, to serve
• Dark chocolate curls, to decorate

Recipe: Alison Adams | Image: Al Richardson | Publication: Taste Magazine

Methods

1) Preheat oven to 180C/160C fan forced. Line 24 mini muffin pans with paper cases.

2) Place chocolate and butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in the egg, sugar, flour, cocoa and salt until just combined. Spoon the mixture among the cases. Bake for 15 minutes or until firm to touch. Set aside for 5 minutes, then transfer to a wire rack to cool completely.

3) Top with a spoonful of caramel and sprinkle with chocolate curls to decorate.

Tools of the Trade

Bring these delicious treats to life with the Fisher & Paykel 900mm 9-Function Pyrolytic Oven from Domayne.