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Super Moist Caramel Brownie Bites

There are few things as perfect as caramel and chocolate so the two together is an absolute delight.  Rolo chocolates have always been one of my favorite’s so sitting in my office and literally dreaming about caramel I decide to re-create this recipe from last year.  Trying to fool myself into smaller portions, I used this mini tin to bake the brownies and this cupcake corer to make a cavity.  My rolo craving was completely satisfied.


1/4 cup cocoa
1 tsp instant espresso
1/2 cup hot water
2 oz chocolate
2 tbls margarine
1/3 cup olive oil
1 large egg
1 large egg yolk
1 tsp vanilla
1 cup white sugar
1/3 cup brown sugar
1 cup flour
dash of salt
3 oz chocolate chips
Caramel syrup

1.  Adjust oven rack to the lowest position and heat the oven to 350 degrees.  Line a 9/13 inch baking pan with foil, leaving about a one inch overhang on all sides.  Spray with nonstick cooking spray.

2.  Whisk cocoa, hot water in a large bowl until smooth.  Melt the 2 ounces of chocolate chips in the microwave and add the chocolate to the cocoa and water.  Whisk in the melted butter and oil.  Add eggs, yolk, and vanilla and continue to whisk until smooth.  Whisk sugar until fully incorporated.  Add flour and salt and mix with rubber spatula until combined.  Fold in the chocolate chips.

3.  Pour batter into prepared pan and bake for 18 minutes.  The tooth pick method will not work for this recipe due to it’s chewyness.
4.  Once cooled, core and fill the cavity with caramel.