You read the title and I'm sure thought, "what in the world is a Fat Witch brownie!?" Fat Witch is a bakery/shop in New York and they have insanely good brownies. Droooool. This is my take on a Fat Witch caramel brownie, cupcake style (but still a brownie!) for simple individual portions.
School's out for the summer and I really enjoy baking with my son, he's a good little helper and brings the most fun vibe to all situations. I think the only time I ever bake is with my kids. They have so much fun adding the ingredients, stirring the batter and using the cookie scoops. They have even more fun testing the product once it's out of the oven (but don't we all).
For this recipe we used a box of brownie mix just to make life a little easier. I really like the Pillsbury fudge brownie, I think they have good flavor and texture. If you want to make a homemade brownie, be my guest, I've done it that way too! The caramel is made from scratch and you just can't go wrong that way. I always have the ingredients on hand for caramel (coincidence?), which is butter, brown sugar, half and half, salt and vanilla extract.
Brownies by themselves are amazing. But brownies with caramel are out of this world!
When we pulled them out of the oven my sons eyes about dropped out of his head. That's definitely a good sign of a great dessert! I love how these brownies have the crinkled top, the crisp light airy layer we all know and love and hope our brownies have. The inside is moist, ooey, gooey and chooey (see what I did there? just love me). You know what i'm talking about! We brought most of them to my husbands work, so that way I didn't gobble them all down myself. Sharing is caring, right?
Makes: 12 brownie cupcakes
Prep: 20 minutes
Bake: 30 minutes
12 parchment cupcake liners (pref. use the brand paper chef because they are the best)
1 box Pillsbury chocolate fudge brownie mix
2/3 c canola oil
1/4 c water
4 tbsp butter
1 cup brown sugar, packed
1/2 c half and half
1/4 tsp salt
1/2 tsp vanilla extract
Preheat oven to 350. Line a muffin tin with cupcake liners. In a bowl mix together the eggs, oil and water, followed by the box of brownie mix. Stir until just combined. Using a 1 tbsp cookie scoop, put a scoop of brownie mixture in the bottom of each liner. Place the pan in the fridge while you make the caramel.
Put a pot on the stove and turn the heat to medium. Put the butter in the pot and once it melts add the half and half and brown sugar. Use a whisk to stir. Let it bubble for a few minutes whisking constantly. Turn the heat down to med/low for another 4 minutes. Add salt and vanilla extra. Stir once more and turn the heat off.
Grab your pan from the fridge and add 1 tbsp of caramel to each well. Repeat until all the caramel is distributed evenly amongst the pan. Grab the brownie mixture and add another 1 tbsp using your scoop to the top of the caramel. The mixture will spread and cover the caramel on it's own.
Pop in the oven on the middle rack. Bake for 25-30 minutes. When times up remove them from the oven and set on a wire rack to cool (this is so the air can start to cool all around the pan).
Serve with vanilla ice cream for an extra rich and decadent treat!