Salted Caramel Brownie Bites Recipe

5 from 1 vote

Salted Caramel Brownie Bites Recipe

Deeply chocolatey and perfectly gooey, Salted Caramel Brownie Bites are filled with caramel, topped with melty chips, and finished with a touch of flaky sea salt.

Prep Time15

Cook Time9

Total Time24

Course: Brownies & Bars, Dessert

Cuisine: American

Diet: Vegetarian

Servings: mini brownie bites

Calories: 149kcal

Author: Andrea

Ingredients

1/4 cup all-purpose flour
1 1/2 tsp cocoa powder
2 oz dark or semi-sweet chocolate (I use a half of a Ghirardelli baking bar)
1/2 cup sugar
3 Tbsp butter
1 large egg
1/8 teaspoon salt
1/2 teaspoon vanilla extract
12 salted caramel chocolates
3 Tbsp mini chocolate chips + extra to sprinkle on top
pinch of sea salt for garnish

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a mini cupcake/muffin tin with baking spray, and set it aside.
Over a double boiler, melt the butter, sugar, and chocolate. Whisk until smooth. Let the mixture cool on the counter for 5 minutes. Pour it into the bowl of a stand mixer. Add the vanilla and egg, and mix until incorporated.
In a small mixing bowl, whisk together the flour, cocoa powder, and salt. With the mixing speed on low, gradually add the dry ingredients. Mix until just combined. Remove the bowl from the stand and fold in the chocolate chips.
Scoop a small amount of the brownie batter into the bottom of each well—enough to cover the base. Place a salted caramel into the center, then cover with the remaining batter until each is ¾ of the way full. Sprinkle with mini chocolate chips. Place in the oven and bake for 9–11 minutes, being careful not to burn the brownies (the edges should be set).
Remove from the oven and sprinkle with sea salt. Let cool in the pan for 3–4 minutes, then transfer to a wire rack to cool completely (about 20 minutes).

Notes

-There are no leaveners in the brownie recipe, and they still turn out great.

STORE these Caramel Brownie Bites in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate them or keep them in the fridge for up to 1 week—just bring them to room temperature before serving so the caramel softens again.

For longer storage, FREEZE in a single layer on a baking sheet until solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to 2 months in the freezer. Thaw at room temperature, or REHEAT briefly in the microwave (about 10–12 seconds) to warm the centers.

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