2015 Cookie Walk – 3rd Place

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3rd Place Winning Recipe

One Bite Brownies with Caramel and Sea Salt

Betty Ginden


  • 8 oz (2 sticks) unsalted butter
  • 8 oz semisweet chocolate chips
  • 4 oz unsweetened chocolate
  • 4 large eggs
  • 1 tablespoon vanilla
  • 1 tablespoon almond extract (optional)
  • 1 cup superfine sugar
  • 1/2 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 jar caramel sauce (such as Chocolate Twist Carmel Sauce at Local Goods)
  • sea salt


  1. Line mini muffin pans with baking cups. Preheat oven to 350°.
  2. Melt the butter, chocolate chips, and unsweetened chocolate in a double boiler over slowly simmering water until just melted. Remove from heat and let cool.
  3. Using a spoon only, stir the eggs, vanilla, optional almond, and sugar.
  4. Combine the cooled chocolate mixture with the egg mixture. Let sit until completely cooled.
  5. Sift together the flour, baking powder, and salt. Add to the chocolate mixture.
  6. Using a small ice scream scoop, fill muffin tins.
  7. Bake for 11-13 minutes.
  8. While brownies cook, slowly heat caramel sauce.
  9. When brownies are out of the oven, drizzle with caramel sauce and sprinkle with sea salt.

Note: Consider topping with raspberry or chocolate sauce the next time you make a batch.

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