Ingredients
48
48 servings
- •1 cup butter
- •2 cups white sugar
- •½ cup cocoa powder
- •4 large eggs
- •1 teaspoon vanilla extract
- •1 ½ cups all-purpose flour
- •½ teaspoon baking powder
- •½ cup chopped pecans (Optional)
- •¼ cup peanut butter chips (Optional)
- •¼ cup caramel syrup
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
- Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.
Nutritional Facts
Per 48 servings
- Calories: 107
- Carbohydrate: 14g
- Fat: 6g
- Fiber: 1g
- Protein: 2g
- Sugar: 10g
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