Bakeology1O1: Ferrero Rocher Brownie Bites w/ Caramel Cream Cheese Icing

Whew. That's a mouthful for a dessert name.

But that's exactly what they are!!!

Irresistibly chocolatey fudge brownies stuffed with a crunchy Ferrero Rocher topped with caramel cream cheese icing!

Now onto the recipe!

Keep reading for the entire recipe ^_^

Yield: 24 brownies

Ingredients

For the Brownie

(or you can always use a store-brought boxed brownie)

8 Tablespoons (1 stick) unsalted butter1/2 cup un sweetened cocoa powder + handful of melted chocolate chips

1 cup packed light brown sugar
3/4 cup granulated sugar
1 teaspoons vanilla extract
1/2 teaspoon salt
3 large eggs + 1 egg yolk
1 cup all-purpose flour

For the Filling & Caramel Icing

24 Ferrero Rocher candies (or candies of your choice)

4 tablespoons butter, softened

4 oz. cream cheese, softened

2-3 tablespoons caramel sauce (homemade or store brought is fine)

1 cup confectioners sugar

Directions

Brownies

1. Combine melted butter with some melted chocolate chips (double broiler method OR simply zap in a microwave, but keep a close eye on it!)

2. Add sugars, vanilla and salt into the melted chocolate and mix together

3. Add eggs and beat vigorously until you see a thick and glossy batter.

4. Stir in flour & cocoa powder & salt and mix just until incorporated.

5. Pour batter into each muffin tin approx. 3/4 of the way full.

6. Bake at 325 for 12 - 15 minutes & remove from oven.

7. Immediately press a candy (Rocher or candy of your choice) into center of each brownie.

Icing

1. Beat the butter and cream cheese together until smooth.

2. Add the caramel sauce* (homemade or recipe below) and blend.

3. Add the confectioners sugar and whip until creamy and smooth.

4.Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite.

5. Chill in the refrigerator to set the frosting a bit before serving.

Homemade Caramel Sauce*

1. Empty the contents of a can of sweetened condensed milk into a saucepan.

2. Stir constantly for 10 to 12 minutes over medium heat. (Do not let it scorch.)

3. The milk will begin to deepen in color and thicken.

4. Remove from heat when the caramel will thickly adhere to the back of your mixing spoon. (The longer you cook it, the harder it will become when it cools until it is difficult to work with. To thin it, add a small splash of milk and mix well.)