Golden Caramel Brownie Pumpkins
Bring delight to children of all ages with these gluten free pumpkin shaped brownie bites filled with homemade caramel and dusted with edible gold dust.
Equipment
- Dome-shaped silicone molds
- baking sheet
- Mixing bowl, whisk, measuring cups
- Cookie Scoop
- cooling rack
Ingredients
- 1 box gluten free brownie mix I lIke Krusteaz
- Ingredients for brownie mix, 1 egg, 1/3 C Oil, 1/3 C water I use melted refined coconut oil
- 1/2 C Homemade Caramel Sauce
- edible gold dust I used Alma's
- Broken Skor Bar, GF Pretzels, etc for the stem
Instructions
- Make the brownie batter according to the directions.
- Place silicone molds on top of a baking sheet. Pour into dome-shaped silicone molds of your choice using a cookie scoop or spoon. Bake at 325 degrees. For the tiny smallest size dome-size, bake for 25 minutes; medium size bake for 30-35 minutes; large size bake for 40-45 minutes.
- Let cool completely IN THE MOLD. Then place in the freezer for at least 10 minutes. Only then, try and gently remove the brownie domes and place on a cooling rack.
- Warm your caramel to just barely warmer than room temperature. We don't want it hot, just warm enough to spread a dollup onto the flat side of one dome. Then find another dome of similar size and gently press together.
- Set these formed "pumpkins" onto a paper towel or another surface that you don't mind getting the edible gold dust all over. Spray the brownie pumpkins as desired.
- You can serve these immediately or if you aren't serving immediately, keep them in a glass container or another sealed container until you are ready to serve. These will soften to a normal brownie softness as the come to room temperature and can lose their shape.
- You can make these up to 1 day ahead of time. But if you want them for an activity for kids to add the gold dust, I would either keep them in the fridge until you are ready to do the activity, or if keeping in the freezer, remove 30 minutes before doing the activity.