Ingredients
Units
Scale
- 1/2 cup unsalted butter
- 1 cup sugar
- 2/3 cups Dutch-process cocoa
- 1 tsp salt
- 1 Tbsp vanilla extract
- 2 large eggs
- 1/2 tsp baking powder
- 1/2 tsp espresso powder
- 3/4 cups all-purpose flour
- 1 cup chocolate chips
- 1/2 cup granulated sugar
- 4 Tbsp unsalted butter
- 1/4+ tsp sea salt
- 3 Tbsp heavy cream
- 1 cup toasted pecans, chopped
Instructions
- For the brownies, preheat the oven to 350 F, and lightly grease a mini muffin tin.
- In a saucepan over medium-low heat, melt the butter and chocolate chips.
- Once melted, add the sugar and cook for another minute.
- Remove from heat and add the cocoa and salt. Stir to combine.
- Add the vanilla, and then the eggs one at a time. Whisk fully so that the mixture is smooth and glossy.
- In a separate bowl, combine the baking powder, espresso powder, and flour. Add to the wet ingredients, mixing until just combined.
- Spoon the mixture into the mini muffin cups, about 2/3 full, and bake for 14-16 minutes. The tops should be dry, but still very soft.
- Allow the brownies to cool completely before proceeding.
- In a saucepan over medium-high heat, melt the sugar.
- Break up clumps as needed, otherwise leave it alone until completely melted. It will be a dark copper color and will take about 5 minutes.
- Remove from heat and stir in the butter and salt, then the cream. If clumps form, return to heat and cook (whisking) until smooth again.
- Once the brownies are cool, hollow out a cavity to hold the caramel and pecans.
- Pour caramel into the cavity, nearly filling it, then add nuts, and top again with caramel.
- Let cool before serving. If caramel cools too quickly during assembly, microwave for 15 seconds, whisk, and continue.