Mint Chocolate Molten Caramel Cakes

• 1 (18.3 oz) box fudge brownie mix, such as Betty Crocker
• 2/3 cup canola oil
• 3 None large eggs
• 1/2 tsp peppermint extract
• 1 (13.4 oz) can dulce de leche
• 3 tbsp milk
• 3/4 cup mini semisweet chocolate chips
• None None whipped cream, to serve
• 8 None thin peppermint patties, to serve
• None None fresh mint leaves, to serve (optional)

1. Place a baking sheet on the center rack in the oven. Preheat oven to 350u0b0F. Coat 8 - 1/2 cup ramekins with cooking spray.
2. In a bowl, stir together brownie mix, oil, eggs, peppermint extract and 1/4 cup water until smooth. Fill ramekins 1/2-full with brownie batter. Spoon 1 1/2 tbsp dulce de leche into the center of each ramekin. Divide remaining batter over top. Place on the baking sheet and bake for 22 mins. Remove from oven and loosen sides of cakes with a knife. Invert onto dessert plates.
3. In a microwave safe bowl, combine milk and chocolate. Microwave on HIGH for 45 seconds. Let stand for 2 mins then whisk to combine. Drizzle over cakes. Top with whipped cream, peppermint patties and mint leaves, if desired. Serve warm.

brownie mix, canola oil, eggs, peppermint, leche, milk, chocolate chips, whipped cream, thin peppermint patties, mint

Taken from recipes-plus.com/api/v2.0/recipes/31985 (may not work)