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1
Heat oven to 350°F (325°F for dark or nonstick pan). Place mini paper baking cup in each of 32 mini muffin cups.
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2
Make brownie batter as directed on box for cakelike brownies. Fill each muffin cup about three-fourths full.
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3
Bake 18 to 21 minutes or until toothpick inserted in center of brownie bites comes out almost clean. Cool in pan 5 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes.
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4
In small microwavable bowl, microwave caramels and half-and-half uncovered on High 1 minute, stirring every 30 seconds, until caramels are melted and mixture is smooth. Let stand about 15 minutes or until no longer warm to touch.
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5
In another small bowl, beat softened butter with electric mixer on medium speed until fluffy. Add melted caramel mixture; beat until well blended. On low speed, beat in 1/2 cup of the powdered sugar until smooth, scraping down side of bowl occasionally. Add remaining 1/2 cup powdered sugar; beat until smooth and frosting is fluffy. Beat in 1/8 teaspoon kosher salt.
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6
Pipe or spread frosting onto each brownie bite. Sprinkle with a small amount of coarse sea salt.
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