I’ve been baking a lot lately, so it comes as no surprise that these Salted Caramel Kahlua Brownie Bowls are something that would come out of my kitchen adventures. You see, sometimes, I end up in the kitchen and randomly throw things together. Like, I’ll see something on pinterest, not even the recipe, just the photo and think… I can figure that out. And thats what I do.
So, I’m thinking…salted caramel brownies. You know what would make them even better? Booze. So, please keep in mind that this recipe is not kid friendly… but its great for impressing your friends!
Salted Caramel Kahlua Brownie Bowls
What you need:
1 box duncan heinz brownie mix
1/4 C and 2 tbsp Kahlua
2/3 c oil
Large mixing bowl
Whisk or large spoon
shot glass (or something else with a smaller bottom)
Non-stick cooking spray
Preheat oven to 350 and line your cupcake pan with your liners, using your non-stick cooking spray to spray the inside of each liner. Combine your brownie mix, kahlua, eggs and oil and mix until smooth. (I didn’t use an electric mixer for these because the batter is super thick and I didn’t want to break it. ) Pour mixture into cupcake liners and bake for about 20 minutes. The tops will get a nice hard texture, but they’ll still be a bit gooey inside
Before the brownies cool, use your shot glass, measuring cup, whatever you’re using, and make a deep-ish indent into the center of each brownie. This is where we’re going to put the caramel.
Let your brownies cool for about 30 min.
Heat your sundae topping in the microwave (top off) for about 30 seconds. Stir it up and get pouring! You can use a spoon and kind of dish it out, but i found it easier to just pour until the cavity you made is full without going over the sides. Top with a dash of course sea salt! Serve at brunch!