Ingredients:

Directions:

Make Caramel ideally the day before but is ready to use once it is cooled (caramel can hold refrigerated for up to 1 month) Heat sugar in a medium heavy-duty saucepan over medium heat, stirring constantly over high heat resistant rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Carefully add the butter, it will bubble up, then carefully stir to incorporate. Next slowly add cream and stir till combined. Stop stirring then let simmer for about a minute and a half longer. Remove from heat and stir in salt. Let cool then store in refrigerator to harden for scooping. 

For the brownie bites - Preheat oven to 325F Line a 24 count mini muffin pan with liners and find a dowel approximately the circumference of a quarter to indent the brownies after baking. Measure out all ingredients. In a medium bowl pour boiling water over cocoa powder and chocolate chips and whisk till smooth and all chocolate is melted. Add in sugars, oil, eggs, and vanilla extract and whisk till smooth then fold in Steve’s gluten free cake flour and salt. Scoop the batter between the liners leaving about an 1/8 gap from the top (they may look overfilled but they will not leak over). Bake for approximately 20 minutes or until a toothpick inserted in the center comes out with clumps stuck to it and not runny. Let rest 5 minutes and using the dowel press centers town about an inch spraying dowel if needed. Let cool then fill with caramel sauce and chill to set if needed. Garnish with a bit of flake salt if desired and serve at room temperature.