Salted Caramel Brownie Bites are the answer to the question every chocolate lover asks: how do I get more caramel into my brownies? Instead of a swirl that disappears into the batter, each mini muffin cup hides a soft caramel center that stays molten and gooey after baking.
The base is a one-bowl brownie batter made with melted butter, brown sugar, and real melted chocolate, so the crumb stays dense and fudgy rather than cakey. A pinch of flaky salt on top cuts the sweetness and makes the caramel taste even richer.
They bake in a mini muffin tin in about 12 minutes, which means the whole recipe is done in under an hour and cools fast enough to serve the same afternoon.
Why You'll Love This Recipe
About the Ingredients
1/2 cup (113g) unsalted butter, plus more for greasing the pan
European-style butter has less water and gives a fudgier crumb. If you only have salted butter, cut the added salt in the batter to 1/8 teaspoon.
4 oz (113g) semisweet chocolate, chopped, or semisweet chocolate chips
Chocolate chips contain stabilizers and melt slower, so chopped bar chocolate gives a smoother batter. For a darker bite, use 60% bittersweet chocolate.
3/4 cup (150g) packed light brown sugar
Brown sugar adds moisture and a faint molasses note that pairs with caramel. Dark brown sugar works too but makes the bites noticeably richer.
2 large eggs (100g), at room temperature
Room-temperature eggs emulsify into the warm chocolate without seizing it. To warm cold eggs fast, set them in a bowl of warm tap water for 5 minutes.
1 teaspoon vanilla extract
Real vanilla extract beats imitation every time here because there is no baking to hide behind. Bourbon or rum extract makes a nice swap for a grown-up version.
3/4 cup (94g) all-purpose flour
Spoon the flour into the cup and level it, or weigh it, since packed flour makes dry brownies. A 1:1 gluten-free baking blend substitutes directly.
1/4 cup (25g) unsweetened cocoa powder
Dutch-process cocoa is darker and less acidic, giving a deeper chocolate flavor. Natural cocoa works but tastes slightly more bitter.
1/2 teaspoon fine sea salt
Fine sea salt dissolves evenly into the batter, unlike coarse flakes. If you use table salt, reduce it to 1/4 teaspoon.
24 soft caramel squares (about 150g), such as Kraft, chilled
Chilling the caramels keeps them from melting into the batter before baking. Soft caramel candies or a thick caramel sauce frozen in small dollops both work.
1/2 teaspoon flaky sea salt, such as Maldon, for finishing
Flaky salt adds a crunchy sparkle that fine salt cannot. Coarse kosher salt is a fine substitute if you crush it slightly between your fingers.
Tips & Tricks
Do not overbake
pull the bites when the edges are set but the centers still look slightly glossy, because they firm up as they cool.
- Chill the caramel squares for at least 30 minutes before baking: warm caramels sink straight through the batter and pool on the bottom of the tin.
- Grease the mini muffin tin generously, including the rims, and let the bites cool 10 minutes before twisting them out with a small offset spatula.
Pro Tips
Step-by-Step Instructions
1. Heat the Oven and Pan
Preheat the oven to 350F (175C) and grease a 24-cup mini muffin tin generously with butter. Set the tin on a baking sheet so it is easy to move in and out of the oven.
2. Melt Butter and Chocolate
In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring constantly, until smooth and glossy, about 3 to 4 minutes. Do not let it bubble; remove it from the heat the moment the last streak of chocolate disappears.
3. Whisk in Sugars
Whisk the brown sugar and fine sea salt into the warm chocolate mixture until no lumps remain, about 1 minute. The mixture should look thick and shiny, like wet sand.
4. Beat in Eggs and Vanilla
Add the eggs one at a time, whisking vigorously for 20 seconds after each, then whisk in the vanilla. The batter will turn glossy and slightly lighter in color, which means the eggs are fully emulsified.
5. Fold in Dry Ingredients
Sift the flour and cocoa powder over the batter and fold with a spatula just until no dry streaks remain, about 15 turns. Stop as soon as it comes together; overmixing develops gluten and makes the bites tough.
6. Fill the Cups
Divide the batter among the 24 cups, filling each about two-thirds full, then press one chilled caramel square into the center of each until it is halfway submerged. The batter should come up around the caramel, not cover it completely.
7. Bake Until Set
Bake at 350F (175C) for 11 to 13 minutes, until the tops are set and a toothpick inserted 1/2 inch from the edge comes out with moist crumbs. The centers will look slightly underdone and the edges will be just firm to the touch.
8. Salt and Cool
Sprinkle the flaky sea salt over the hot bites, then cool them in the tin for 10 minutes. Run a small knife or offset spatula around each bite and lift them out onto a wire rack to cool completely, about 20 minutes.
Delicious Variations
Pecan Turtle Bites
Press a toasted pecan half onto each caramel before baking and drizzle the cooled bites with melted chocolate.
Espresso Caramel Bites
Add 1 teaspoon of instant espresso powder to the dry ingredients for a mocha flavor that makes the caramel taste deeper.
Coconut Caramel Bites
Swap 2 tablespoons of the flour for unsweetened shredded coconut and finish with a pinch of flaky salt plus toasted coconut.
How to Store Salted Caramel Brownie Bites
Refrigerator
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week; the caramel stays soft either way.
Freezer
Freeze cooled bites in a single layer on a tray, then transfer to a zip-top bag for up to 3 months. Thaw at room temperature for 30 minutes.
Reheating
Microwave a single bite for 8 to 10 seconds to soften the caramel, or warm the whole batch on a sheet pan at 300F (150C) for 5 minutes.
Frequently Asked Questions
Q: Why did my caramel sink to the bottom of the brownie bites?
The caramel sank because it was warm or the batter was too thin to hold it in place. Chill the caramel squares for at least 30 minutes and press them only halfway into the batter so the surrounding crumb sets before the caramel fully melts.
Q: Can I use caramel sauce instead of caramel squares?
Yes, but you need to freeze the sauce first or it will soak into the batter. Spoon thick caramel sauce into small dollops on a parchment-lined tray, freeze for 1 hour, and press one frozen dollop into each cup.
Q: How do I know when brownie bites are done without overbaking them?
Pull them from the oven when the edges are set and a toothpick inserted near the edge comes out with moist crumbs, which takes 11 to 13 minutes at 350F (175C). The centers should still look glossy and slightly jiggly because they finish setting as they cool.
Q: Can I make these salted caramel brownie bites gluten free?
Yes, swap the all-purpose flour for an equal weight of a 1:1 gluten-free baking blend and bake for the same 11 to 13 minutes. Check the blend for xanthan gum, since most already include it and the texture stays fudgy.
Q: How many brownie bites does this recipe make and can I double it?
This recipe makes 24 mini muffin bites, and you can double it easily by working in two batches so the batter does not sit while the first tin bakes. If you only own one tin, refrigerate the second half of the batter while the first batch bakes.
Bake a batch of these Salted Caramel Brownie Bites this weekend and watch them disappear before they even cool. If you make them, leave a comment with your favorite variation and tag your photos so I can see your gooey caramel centers.
Salted Caramel Brownie Bites
Salted Caramel Brownie Bites pack fudgy centers, gooey caramel, and flaky sea salt into one-bite treats that vanish at every party.
🧂 Ingredients
- 1/2 cup (113g) unsalted butter, plus more for greasing the pan
- 4 oz (113g) semisweet chocolate, chopped, or semisweet chocolate chips
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs (100g), at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (94g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 teaspoon fine sea salt
- 24 soft caramel squares (about 150g), such as Kraft, chilled
- 1/2 teaspoon flaky sea salt, such as Maldon, for finishing
📋 Instructions
- 1Heat the Oven and Pan — Preheat the oven to 350F (175C) and grease a 24-cup mini muffin tin generously with butter. Set the tin on a baking sheet so it is easy to move in and out of the oven.
- 2Melt Butter and Chocolate — In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring constantly, until smooth and glossy, about 3 to 4 minutes. Do not let it bubble; remove it from the heat the moment the last streak of chocolate disappears.
- 3Whisk in Sugars — Whisk the brown sugar and fine sea salt into the warm chocolate mixture until no lumps remain, about 1 minute. The mixture should look thick and shiny, like wet sand.
- 4Beat in Eggs and Vanilla — Add the eggs one at a time, whisking vigorously for 20 seconds after each, then whisk in the vanilla. The batter will turn glossy and slightly lighter in color, which means the eggs are fully emulsified.
- 5Fold in Dry Ingredients — Sift the flour and cocoa powder over the batter and fold with a spatula just until no dry streaks remain, about 15 turns. Stop as soon as it comes together; overmixing develops gluten and makes the bites tough.
- 6Fill the Cups — Divide the batter among the 24 cups, filling each about two-thirds full, then press one chilled caramel square into the center of each until it is halfway submerged. The batter should come up around the caramel, not cover it completely.
- 7Bake Until Set — Bake at 350F (175C) for 11 to 13 minutes, until the tops are set and a toothpick inserted 1/2 inch from the edge comes out with moist crumbs. The centers will look slightly underdone and the edges will be just firm to the touch.
- 8Salt and Cool — Sprinkle the flaky sea salt over the hot bites, then cool them in the tin for 10 minutes. Run a small knife or offset spatula around each bite and lift them out onto a wire rack to cool completely, about 20 minutes.
