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Categories:Viewed: 81 - Published at: 3 years ago
Ingredients
- 1 package (about 18 To 20 Oz. Size) Brownie Mix
- Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
- 2 cups Chocolate Chips
- 1 container (8 Oz. Size) Whipped Topping (like Cool Whip)
- 1/2 cups Caramel Ice Cream Topping
Method
- Preheat oven to 350°F. Prepare brownie batter according to the instructions on the brownie package (you'll typically need water, eggs, and oil, as directed in mix package). Spoon the batter into greased mini muffin tins, 1 teaspoonful in each well (recipe makes approximately 24 mini muffins). Bake for 12 minutes at 350°F. Let the brownies cool in the pan for 2 minutes, then use a wooden tart shaper or spoon to push the centers of each muffin in, creating a well in the center of each. Let them cool for 2 more minutes in the pan, then remove them to a wire rack and cool completely.
- In a small sauce pan over low heat, melt the chocolate chips. Stir and heat until completely smooth. Pour the melted chocolate into a mixing bowl and beat with a mixer for 1 minute. Add whipped topping and beat 1 more minute.
- Spoon a small amount of caramel into each cup. Pipe or spoon the chocolate whipped topping on top of the caramel. Refrigerate until set. Store in a container in the refrigerator.
