Nutty Gluten-Free Brownies Topped with Cajeta (Mexican Caramel)
Nutty Gluten-free Chocolate Brownies topped with Mexican caramel sauce - a chocoholic's dream! The addition of pistachios, pecans, almonds, sea salt, and chile powder take the brownies from tasty to eye-rolling amazing.
1cupcajeta, Mexican caramel, store bought or Muy Bueno cajeta recipe
1cupraspberries, optional
Instructions
Heat oven to 350 degrees F.
Spray a mini-muffin pan with cooking spray and set aside.
In a large bowl combine the brownie mix and cayenne pepper well.
Using an electric mixer, cream the butter. Add the egg, applesauce, and vanilla and mix until well combined, about 1 minute.
Add the brownie and cayenne powder mix to the creamy mixture, add the warm water and combine well.
Using a spoon, mix in the nuts just until combined.
Fill each muffin well about ¾ full. Sprinkle each brownie lightly with salt. Bake for about 15 to 20 minutes. Check the brownie bites by inserting a toothpick inside a brownie. It should come out clean. Don’t overcook so if it comes out a little wet, not gloppy, they are ready.
After about 5 minutes remove the brownies from the tin and cool on a cooling rack. Refill the wells and repeat the baking with the remainder of the brownie mix.
Just before you are ready to serve drizzle bites with cajeta and some fresh fruit on the side.
Notes
Feel free to use salted caramel instead of cajeta.