Prep time 10 minutes
Cook time 20 minutes
Yield: Serves or Makes 12 brownie bites
In a medium saucepan over very low heat, melt the chocolate and butter together until smooth. Stir in nutella and set aside.
Preheat an oven to 350 degrees F. Sift flour, salt and cocoa powder together in a small bowl and set aside. In a mixing bowl, whisk together eggs and sugar until frothy. Fold in the melted chocolate mixture. Fold in the flour mix until just combined. Divide batter among a greased mini-muffin pan (I used silicon for easy release), filling each cavity about 3/4 full. Press a piece of caramel into the center of each brownie. Bake for 15 minutes, until brownies have puffed slightly. Cool completely before removing from the pan.
In a small saucepan, heat cream and vanilla until barely simmering and remove from the heat. Place chopped chocolate in a heat proof bowl. Pour cream over the chocolate and let sit for 5 minutes. Stir until smooth. Transfer the whole bowl to the fridge and chill ganache; stir every 5 minutes until mixture is cool to the touch. Remove bowl from refrigerator; whip ganache with a wire whisk until it just barely begins to hold its shape and is slightly lighter in color. Do not over whip, or mixture will become grainy. Ganache will keep thickening after you stop whisking. Use immediately. Place ganache in a piping bag with a star tip and pipe onto cooled brownie bites. Sprinkle lightly with flaky sea salt.