My sons don’t like to share, and it usually annoys me. When it comes to things like desserts, chocolate, etc., I totally get it. I don’t want to share chocolate cake either, so when I make them my Chocolate Caramel Brownie Cakes, I bake them in individual cocottes so they can each have their own…no one has a bigger slice, no one has to share. It’s also easy to make, and I improved upon my old recipe ever since I started incorporating International Delight creamer.
For this delicious baked treat I’m sharing today, I used International Delight Hershey’s Chocolate Caramel Creamer for a bit of caramely goodness in each sweet bite, and made four Chocolate Caramel Brownie Cakes in cocottes, one for each of us.
Chocolate Caramel Brownie Cakes In Cocottes
2 cups all purpose flour
3 teaspoons baking powder
1 cup International Delight Hershey’s Chocolate Caramel
1 cup butter, melted
1/2 cup sugar
1. Preheat oven to 350 degrees.
2. Mix flour and baking powder together in a bowl and set aside.
2. Mix melted butter and creamer together in a second bowl, and whisk in sugar, then eggs, until well blended. Add butter/creamer mixture to flour and stir together.
3. Pour batter into each cocotte and bake for about 25-30 minutes uncovered. Let cool a bit before serving.
Cooking in cocottes is such a hit with my boys that I plan to always make them baked treats this way. It’s awesome to enjoy a delicious chocolatey dessert in peace!