Sean's Wednesdays v.4: Mini Caramel Brownie Cakes

Hi again, everyone!

Today I want to tempt all your pallets with this scrumptious dessert recipe. Anyone can make brownies, yes, but it's little tricks and touches that take a brownie from "good" to "Holy crap, when did I eat 5 of these!!?". And this, my friends, is the recipe that gets the job done.

To make approximately 12 brownies you will need:
- 350gr dark chocolate (about 1 1/2 big bars). I personally used medium-dark as I like it better.
- 1 1/4 cup all purpose flour.
- 5 tablespoons cocoa powder.
- 1 3/4 cup brown sugar.
- 6 eggs (4 full eggs and 2 yolks)
- 1 cup butter
- 1 teaspoon vanilla extract
- Caramel spread  (optional -- but highly recommended!)

NOTE: I made my mini cakes in little muffin moulds to give them more of a "cake" feel. I had some leftover batter that I then put into a little cake mould. However, feel free to use whatever baking dish or mould you have on hand!

Firstly, put the chocolate and the butter together in a bowl. Put the bowl inside a saucepan of boiling water. Stir until melted.

Next, turn the heat off. Add the brown sugar and blend everything together. Now remove the bowl from the element and add your vanilla, eggs, and egg yolks while stirring softly.

Pour your mixture into the mould, but only half. Put a dollop of the caramel spread on top of the mixture, and then top off each muffin mould.

Bake in the oven at 350º F (or 180º C) for approximately half an hour. Check regularly, though, to ensure they aren't burning!

When ready, take them out and let them cool.
That's it, enjoy!

Hope you liked this very 'sweet' rendition of Sean's Wednesdays. Stay tuned!