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You are here: Home / Dessert Recipes / Chocolate Brownies with Salted Caramel Frosting

Chocolate Brownies with Salted Caramel Frosting

November 24, 2015 by cathyscooking@gmail.com 2 Comments

small frosted brownies
Brownie Bites with Salted Caramel Frosting

Brownie Bites with Salted Caramel Frosting are to die for! Dense, moist brownies topped with fluffy buttercream frosting flavored with sea salt caramel.

I first made these decadent little brownies for a gourmet club brunch early this year. They were such a hit, I decided to add them to the Fall Tea Party line-up. Because of course, there must be a chocolate option for any respectable selections of sweets, right?!

Note – Please forgive the grainy photo(s) and minimal content in this post. It is from the early days of my blog when I was still figuring things out and using the ancient camera from my iPhone 4. These posts are being gradually upgraded over time.

Chocolate Brownies with Salted Caramel Frosting

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Servings: 24 brownie bites
Author: Lunds & Byerlys

Ingredients

Brownies

  • 1 1/2 sticks unsalted butter cubed
  • 6 1/2 ounces dark chocolate chips or chocolate bars broken into pieces
  • 3 large eggs
  • 1 1/3 cups superfine sugar
  • 2/3 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder

Salted Caramel Frosting

  • 1 1/2 sticks salted butter softened
  • 1 3/4 cup powdered sugar sifted
  • 3 tablespoons dulce de leche caramel sauce
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

Instructions

Brownies

  • Preheat oven to 350 degrees. Line the bottom of a shallow 8 inch square baking pan with parchment paper. To make the brownies, place the butter cubes, chocolate chips or pieces in a heatproof bowl and microwave on high, checking after 1 minute. Stir and then check at 15-20 second intervals, continuing to stir until a melted smooth consistency is reached. Let cool to room temperature.
  • In a separate bowl, use an electric mixer to beat the eggs and sugar together on high speed for about 5 minutes, until the mixture is thick and creamy and has doubled in volume. Pour the cooked chocolate mixture over the egg/sugar mixture, then gently fold the ingredients together with a spatula. Sift in the flour and cocoa powder and gently combine until the mixture is a sticky, fudge-like consistency. Pour the batter into the prepared baking pan and spread to the corners with a spatula. Bake in preheated oven for about 35-40 minutes, or until the top is shiny and sides are just beginning to come away from the pan. Let the brownie cool completely in the pan.

Frosting

  • To make the frosting, use an electric mixer to beat the butter and sugar together in a bowl for at least 5 minutes, then gradually add the dulce de leache, vanilla extract, and salt while continuing to beat. Place in a pastry bag fitted with a small start tip.
  • To assemble the brownies, use a small cutter shape of your choice to cut small brownie bites. Pipe frosting on top of each brownie. Enjoy!

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Filed Under: Dessert Recipes Tagged With: brownies, dessert, Lunds and Byerlys, petite desserts, salted caramel, tea party, tea party recipes

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  1. Roasted Butternut Squash Soup - Its Thyme 2 Cook says:
    November 15, 2019 at 3:51 PM

    […] Then to finish off the tea, I served a selection of sweets including, Lemon Sandwich Cookies, Chocolate Brownies with Salted Caramel Frosting, Sable Butter Cookies and Pumpkin […]

    Reply
  2. Chef Celebrates with Family Dinner! | Its Thyme 2 Cook says:
    March 7, 2016 at 3:26 PM

    […] – My daughter’s comment to this post reminded me to include the link to the Brownies with Salted Caramel Frosting which I made for dessert. These were part my Fall Tea […]

    Reply

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