Salted Caramel Brownie Bites (Printer View)

Decadent brownie bites filled with gooey salted caramel, ideal for dessert tables or snacking anytime.

# What you'll need:

→ For the Brownie Batter

01 - 115 g unsalted butter, melted and cooled
02 - 200 g granulated sugar
03 - 65 g unsweetened cocoa powder
04 - 2 large eggs
05 - 1 teaspoon pure vanilla extract
06 - 65 g all-purpose flour
07 - 1/4 teaspoon salt

→ For the Salted Caramel Filling

08 - 120 g soft caramel candies
09 - 2 tablespoons heavy cream
10 - 1/2 teaspoon flaky sea salt

# Method:

01 - In a small saucepan, melt the caramel candies and heavy cream over low heat, stirring continuously until smooth. Mix in the flaky sea salt, then let cool until thickened but still pourable.
02 - In a medium bowl, whisk together melted butter, granulated sugar, and cocoa powder until combined. Add eggs and vanilla extract; blend until well incorporated. Fold in flour and salt until just combined, taking care not to overmix.
03 - Spoon half of the brownie batter into greased mini muffin tins. Create a slight indent in each.
04 - Spoon a small amount of salted caramel into the center of each brownie cavity.
05 - Cover the caramel with remaining brownie batter. Bake at 175°C (350°F) for 12-15 minutes, or until edges are set and centers are slightly gooey.
06 - Allow brownie bites to cool in tin for 10 minutes before transferring to a wire rack. Serve once fully cooled.

# Expert Advice:

01 -
  • Easy to make from pantry basics with just a few fresh additions
  • Bakes in under thirty minutes so dessert is never far away
  • Combines two classic flavors in a single handheld treat
02 -
  • Decadently chewy with a liquid caramel center
  • Ideal for parties and gifting
  • Keeps well for several days at room temperature
03 -
  • Always use room temperature eggs for a more cohesive batter
  • Let the brownie bites cool for ten minutes before removing from the pan or molten caramel might ooze out and stick
  • If you like a stronger salt presence add a pinch right into the caramel before enclosing it
  • Do not overbake They should look soft in the center when you remove them from the oven for ultimate fudginess

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