Chocolate Dulce de Leche Brownie S’More Muffins
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Well, what can be said about something this… divine?
It’s decadent.
More than delicious.
Very, very cute… and individual.
And yes, indulgent!
I tell myself — tiny bites! But… it’s hard because they are so incredibly decadent!
Perfect for summer holidays, Friday nights — kids and teenage parties.
Or when you want something easy, yet divinely delicious. And if you love chocolate — and are a Dulce de Leche fan… you’ll want to try these!
Ingredients
1 box brownie mix – family size
(your favorite brand, I happen to like Ghiradelli Dark Chocolate or Betty Crocker fudge brownies)
Water, butter (melted), and eggs as called for on the brownie mix box
Dulce de Leche caramel sauce
(If your local market doesn’t carry this, a good substitute is Smucker’s Salted Caramel Sauce)
2 cups miniature marshmallows
2 cups chocolate chips (your favorite flavor) or 2 Hershey Chocolate Bars, broken into pieces
6 graham cracker, crushed
pinch of sea salt
Preparation
Preheat oven to 350 degrees.
Place a paper baking cup in each of 18 regular-size muffin cups.
Prepare the brownie mix as instructed on the package, except swap the vegetable oil with an equivalent amount of melted butter. Fill each muffin cup 2/3 full.
Put a teaspoon-size dollop of Dulce de Leche caramel sauce on top of each brownie muffin. Using a wooden toothpick, marble the caramel sauce into the brownie batter.
Bake 22 – 26 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over bake!
While the brownies are baking, put marshmallows and chocolate chips in a bowl. Put crushed graham crackers in a separate bowl.
Remove brownies from oven and set it to broil.
Immediately sprinkle crushed graham crackers, marshmallows, and chocolate over each warm brownie muffin.
Return the brownies to the oven. Broil with the tops 4-5 inches from the heat for 30 to 60 seconds, or until marshmallows are golden brown.
Sprinkle with a pinch of sea salt.
Cool 30 minutes before serving.
