Brownie Cups with Salted Caramel and Nutella Crunch

Brownie Cups with Salted Caramel and Nutella Crunch - made April 13, 2012, brownie recipe from Baking Style by Lisa Yockelson

I had leftover brownie batter from the Chocolate Peanut Butter Cheesecake Brownie recipe so I used my new toy dessert shell baking pan to make brownie shells.  I love this new pan because the possibilities are endless for the "filling" for the well in the center.  You can fill with chocolate mousse, caramelized pecans or almonds, custard, ice cream, coconut cream pie filling, and the list goes on.

This time around, I went with a salted caramel layer inside then filled the rest of the cavity with my nutella crunch recipe. I only had 4 brownie shells to fill so I only made a little of the nutella crunch (melted a handful of chocolate chips, added a scoop of nutella and poured in just enough Rice Krispies to bind together). You get both taste contrast of the dark chocolate brownie shell with the sweet/salty caramel and the texture contrast with the crunch of the nutella crunch topping.  The nutella crunch does set when it cools so if you want it a little softer, use more nutella than chocolate chips and/or serve before it cools completely.

Brownie Dessert Shell

Fill with Salted Caramel

I used the salted caramel from Trader Joe's

Top with Nutella Crunch Topping

Grab a spoon and dig in