Salted Caramel Brownie Bites

Heat oven to 350°F (325°F for dark or nonstick pan).

Place mini paper baking cup in each of 42 mini muffin cups.

In medium bowl, stir together brownie mix, pouch of chocolate syrup, oil, water and egg until well blended. Fill each muffin cup with about 1 tablespoon batter or about 3/4 full.

Bake 18 to 21 minutes or until toothpick inserted in edge of brownie bites comes out clean. Cool in pan 10 minutes.

Remove from pans to cooling racks. Cool completely, about 30 minutes.

In microwavable bowl, microwave caramels and half-and-half on High in 30-second increments, stirring after each, until melted. Refrigerate 5 to 10 minutes or until cool to the touch.

In large bowl, beat butter with electric mixer on medium-high speed 30 seconds or until fluffy. On low speed, beat in 1 cup of the powdered sugar until incorporated, scraping down sides of bowl occasionally. In 3 portions, add cooled caramel, beating well after each addition.

Add remaining 1 cup powdered sugar; beat until incorporated and frosting is fluffy. Beat in 1/4 teaspoon of the kosher salt; taste. Repeat adding 1/4 teaspoon kosher salt at a time until desired saltiness is reached.

Pipe or spread frosting onto each brownie bite.

Sprinkle with a small amount of coarse sea salt.