Wow, what a week. Until this morning I wasn’t sure if I would still find humans when I emerged from my bedroom or if the zombie apocalypse had taken over yet. The horrid stomach flu gripped our house this week, it was a mighty grip. I haven’t been sick like this in eight years, I was gearing up for my next role as an extra in The Walking Dead (ok, I admit, I LOVE that show!). To add to it, as soon as I could move again, Anna got it. In the middle of the night. Round two. And this is my first mom experience with the stomach flu. I must admit, I am quite proud of myself. We conquered it together and came out stronger for it. Ok, not stronger, we are still a little puny but now I know I can handle it without giving her up for adoption. An extreme statement, I understand, but besides birth, the stomach flu was my next biggest parenting fear. I have always been afraid I would be a great mom until the day my kid got the stomach flu at which point I might have to take advantage of the Safe Haven Law. Whew! Close call.
So before all that happened, I did a great thing. Remember when I told you I made a back-up dessert in case my healthy chocolate chip cookie pie didn’t turn out?? Well, this was the back up and it turned out to be worthy of the main course. Yes, I said “course”. As in it could have replaced dinner. And the best part?? It was super easy.
I took my favorite brownie mix and baked them in mini muffin tins. I made sure to take them out of the oven at the perfect time, just barely baked all the way (over cooked brownies are the worst). Immediately upon taking them out of the oven, I took a Rolo, turned it upside down and pushed it into the center of each mini brownie.
After about 10 minutes, I removed the brownie bites from the tins to cool the rest of the way and then topped each one with a dollop of caramel buttercream frosting.
Fast, easy, delicious. It’s a keeper!
Rolo Brownie Bites with Caramel Buttercream Frosting
Recipe adapted from Cook Lisa Cook
- Your favorite brownie mix and the ingredients called for on the package (or your favorite from scratch recipe)
- 24 Rolo candies, unwrapped
- 1/4 cup margarine
- 1/4 cup crisco
- 1 teeny tiny pinch of salt
- 1 tsp vanilla
- 2 1/2 cups powdered sugar
- 2 tablespoons of milk
- 2 tablespoons caramel topping
Make the brownies according to the package directions and bake in a mini muffin pan. Be sure not to over bake, 8-9 minutes is about right at 325.
Take the brownies out of the oven and immediately push a Rolo into the center of each one, narrow side up. Let set for 10 minutes and remove from tins to cool completely.
For frosting, cream the margarine and crisco together. Add the salt and vanilla. Add the powdered sugar and beat the heck out of it. Add the milk and caramel topping, adjust to get the consistency you want. Top cooled brownies. Store in an airtight container at room temp.