We all know that mint and chocolate go together, but what if you add quail eggs to the mix and top with buttery, decadent caramel? It goes from average baked good to incredible mouthwatering dessert.
Place sugar in a pot and pour water on top, making sure the water covers the sugar.
Heat sugar mixture over medium-high heat, do not stir.
Allow sugar to come to a deep amber colour about 7-9 minutes.
Quickly remove pot from heat, and carefully whisk in butter and then the cream.
Stir in salt and nutmeg.
Transfer caramel to a heat-proof container and let cool.
Can be stored in the fridge for up to 2 weeks.
Pre-heat oven to 162°C/325°F.
Grease mini muffin tins with butter and dust well with cocoa powder, set aside.
Bring a pot of water to a simmer.
Add the chocolate and butter into a heat-proof bowl. Place on top of the pot of simmering water to melt.
Once chocolate and butter are melted, remove from heat and whisk in sugar and peppermint extract.
Add quail eggs one a time and whisk well until each addition is well incorporated.
At this point, sift in flour and salt and fold them in, making sure not to over mix.
Pour batter into muffin tins and bake in oven for 5–8 minutes, rotating the tins halfway.
Once ready and a toothpick comes out clean, remove brownies from the oven.
Let cool before removing from tins.
Serve on plate with eggnog, caramel, and maybe some vanilla ice cream… and enjoy!