Ok I have a confession to make, and I tell you this is complete confidence that you won’t judge.
I buy brownie mix, just to make it and then eat the batter.
I tell no lies.
I do realize that there are raw eggs in brownie batter, but I have said it before, I have been eating raw betters of alllll sorts my whole life and I am still here to tell about it.
Maybe I am playing Russian Roulette with my life, but I have yet to pull the trigger and have the salmonella bullet hit me in the head.
Now I don’t eat all the batter obviously, since you are looking at a finished product on your screen, but I certainly eat a few tablespoons before I pop them in the oven. It’s my thing….what can I say.
Anyhoooooo, One word about these Brownie Bites with Caramel Buttercream….EASY and delicious. Ok, that’s two words, but who is counting?
Obvi they start off with a box mix and then a standard buttercream with some Caramel ice cream topping mixed in for an instant caramel buttercream!
This Smucker’s Butterscotch Caramel topping kinda rocks my world, but you can use whatever caramel’s flavor you have on hand.
Don’t you just want to pop a few of these right in your pie hole.
Here is a 20 second, completely unprofessional iPhone video on how to achieve this frosting technique.
- 1 18.75 oz. box Brownie Mix (not family size), mixed to package directions using the amounts of eggs,water and oil the package calls for.
- ¾ cup Butter, room temperature
- 2½ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoons Caramel Topping
- 1 tablespoon Milk
- Additional caramel sauce for drizzle
- Preheat oven to package directions.
- Spay a mini cupcake tin with non-stick spray.
- Divided the prepared brownie batter evenly among the 24 mini cupcake wells
- Bake for 20 minutes or until a toothpick comes out clean.
- Allow to cool completely.
- In a medium bowl, using an electric mixer, beat butter until smooth.
- Add powdered sugar, vanilla, caramel and milk, beat until smooth.
- Scoop the frosting into a 12″ piping bag fitted with a piping tip with a larger round opening. I use a 1A.
- Hold the piping bag vertically above the brownie, apply pressure so a mound of frosting comes out, release pressure slightly then pipe a smaller mound on tip.
- Drizzle with more caramel sauce.