Miniature Banoffee Brownies
Single serving dark chocolate fudgy brownies baked into a buttery graham cracker crust and then drenched in salted caramel. The sweet banana slices on top finish these Miniature Banoffee Brownies.
Ingredients
Honey Crust
- 1 1/2 cups graham cracker crumbs
- 1 tbsp. honey
- 3 tbsp. unsalted butter melted
Brownies
- 1 cup sugar
- 1/2 cup melted butter
- 2 room temp eggs
- 1/2 cup flour
- 1/3 cup cocoa powder
- large pinch of salt
Instructions
Honey Crust
- Start by preheating your oven to 350 C and spraying a standard size cupcake tin with cooking spray. You could also line then with cupcake liners.
- In a medium bowl, mix together the graham cracker crumbs, butter, and honey until moist. It should resemble wet sand. If you feel it’s not wet enough, add a little more butter.
- Distribute the crumbs evenly into each cupcake pressing firmly to the bottom.
- Bake 8-10 minutes and then let cool.
Brownies
- In a large bowl, whisk together the sugar, butter, and eggs until combined.
- Stir in the flour, cocoa powder, and salt until just combined.
- Using a cookie scoop, distribute the dough evenly among the cupcakes.
- Bake for 20 minutes or until an inserted toothpick comes out clean. Try not to over bake these. You want them to stay chewy!
- Once they have cooled, pop them out of the tin and generously pour your favorite caramel on top and garnish with graham cracker crumbs, sea salt, and banana slices.