Chocolate Caramel Brownie Bites

These chocolate caramel brownie bites might become your new favorite treat! Rich, fudgy chocolate brownies are baked in a mini muffin pan, pressed in the center, and filled with homemade salted caramel. You can also fill them with chocolate ganache or peanut butter for a different twist.

Ingredients

Brownie Bites

  • 57 g bittersweet chocolate
  • 57 g cocoa powder
  • ½ cup boiling water
  • 198 g granulated sugar
  • 198 g brown sugar
  • ⅔ cup neutral oil
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 159 g Steve’s Gluten Free Cake Flour
  • ¾ tsp salt

Salted Caramel Filling

  • 1 cup granulated sugar
  • 90 g butter
  • 120 ml cream
  • 1 tsp salt

Optional: Flaky sea salt for garnish

Method

Make the Caramel

  1. Place the granulated sugar in a medium, heavy-bottomed saucepan over medium heat. Stir constantly with a heat-resistant spatula as the sugar melts. It will form clumps before turning into a smooth, amber-colored liquid. Watch carefully to prevent burning.
  2. Carefully add the butter. The mixture will bubble vigorously, so keep your hands clear and stir until the butter is incorporated.
  3. Slowly pour in the cream, stirring until combined. Stop stirring and let the caramel simmer for about 1½ minutes.
  4. Remove from the heat and stir in the salt. Allow the caramel to cool, then refrigerate until firm enough to scoop. The caramel can be made a day ahead and stored in the refrigerator for up to one month.

Make the Brownie Bites

  1. Preheat the oven to 325°F. Line a 24-cup mini muffin pan with paper liners. Set aside a small, round dowel or similar tool to make the centers; it should be about the size of a quarter.
  2. In a medium bowl, combine the bittersweet chocolate and cocoa powder. Pour the boiling water over them and whisk until the chocolate has melted and the mixture is smooth.
  3. Whisk in the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
  4. Fold in the Steve’s Gluten Free Cake Flour and salt until just combined.
  5. Divide the batter evenly among the prepared liners, filling each nearly to the top and leaving approximately ⅛ inch of space. The brownie bites may look full, but they should not overflow.
  6. Bake for about 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs rather than liquid batter.
  7. Let the brownies rest in the pan for 5 minutes. While they are still warm, gently press the dowel into the center of each brownie to create a cavity about 1 inch deep. Lightly spray the dowel with cooking spray if it sticks.
  8. Allow the brownie bites to cool completely. Fill each center with the cooled caramel.
  9. If needed, refrigerate briefly to help the caramel set. Finish with a little flaky sea salt, if desired. Bring to room temperature before serving.