Salted Caramel Cashew Brownie Bites with a Marich Salted Caramel inside, topped with vanilla buttercream and a Marich Cashew are a great bite-sized treat!
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Ingredients
1 18.2-ouncebox Dark Chocolate Fudge Brownie mix
1 4.75-ouncepackage Marich Chocolates Dark Chocolate Salted Caramels
Vanilla Buttercream
9tablespoonsunsalted butterroom temperature
3cupsconfectioners' sugar
1 ½teaspoonspure vanilla extract
2-3tablespoonsmilk
1[4.75-ounce package Dark Chocolate Salted Cashews|http://amzn.to/2qGdHdC}
salted caramel ice cream topping
Instructions
Preheat oven by preheating it to 350 degrees F. and prepare a 24-cup mini muffin tin by spraying it with cooking spray.
In a large bowl, combine the ingredients as directed for the box of brownie mix.
Fill each muffin cup so that each is 3/4 full.
Bake for 18 - 21 minutes, or until a toothpick inserted into the edge comes out clean.
Allow tray to cool on a wire rack for about two minutes before inserting a March Salted Caramel into each brownie.
Cool brownies in pan for an additional 10 minutes. Remove to cool completely on a wire rack before frosting.
Continue with remaining brownie batter.
Vanilla Buttercream
In a mixing bowl, cream the butter until smooth.
Add the vanilla and powdered sugar, one cup at a time.
Mix in the two tablespoons of milk until smooth and creamy.
If needed, add the additional tablespoon of milk, one tablespoon at a time until frosting no longer appears dry.
Using a small plastic bag or piping bag, frost the brownies.
Place one Marich Salted Cashew on top of the frosting and drizzle each with the salted caramel topping.
Refrigerate until ready to serve.
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