Caramel Brownie Bites
Servings: 11
Ingredients
- 1 cup Jovial einkorn flour
- 3/4 cup Dutch cocoa
- ½ cup Evaporated cane sugar or organic cane sugar
- ½ cup organic light brown sugar
- 1 tsp Baking powder
- 1 tsp Salt
- 1/2 cup Unsalted butter (melted)
- 2 tsp Vanilla
- 2 Eggs (room temperature)
- 2 tbsp Water
- 12 tsp caramel King's Cupboard is my go to
Instructions
- Preheat Oven to 350 f
- Lightly grease a cupcake tin.
- In a mixing bowl combine the dry ingredients- 1 cup Jovial einkorn flour, 3/4 cup Dutch cocoa, ½ cup Evaporated cane sugar, ½ cup organic light brown sugar, 1 tsp Baking powder and 1 tsp Salt. Whisk together.
- To the bowl add in the 1/2 cup Unsalted butter melted, 2 tsp Vanilla, 2 Eggs, and 2 tbsp Water.
- Spoon 1-2 tabelspoons of batter into each tin. On top spoon in 1 tsp of caramel into each tin. Then top with 1-2 tbsp. of brownie batter.
- Bake for 17-21 minutes.
- Let the batch of brownies cool before serving.
Notes
All Purpose Flour
- If you don’t have einkorn flour at home you can use this conversion. For every 1 cup einkorn flour use 3/4 cup regular flour.
Cane Sugar
- The ratio for evaporated sugar is the same, so just use regular cane sugar if that is all you have.
Dutch Cocoa Powder
- It is important if you use Dutch cocoa powder to use baking powder instead of baking soda because of the lack of acidity. If you use baking soda they brownies will be too dense. If you love the taste of salty and sweet to make the brownies just a little bit more intense sprinkle some sea salt on top.
Storage
- Wrap the brownies in parchment paper once cooled and place in a freezer safe ziploc bag. Place in the freezer and store up to 2 months.
Thaw
- Place out on the counter for 30 minutes.