Salted Caramel Chocolate Brownie Bites Recipe

Prep

Preheat the oven to 170°C (340°F). Line a 24-cavity mini muffin tin with paper liners or grease lightly. Measure out all ingredients so caramel and sauce can be made while brownies cool.

Melt chocolate and butter

Place 115 g butter and 120 g chopped chocolate in a heatproof bowl over a gently simmering pot of water (double boiler) or microwave in 20–30 second bursts, stirring between, until smooth. Remove from heat and let cool slightly (3–5 minutes).

Mix sugars and eggs

Whisk together 150 g granulated sugar and 50 g light brown sugar in a mixing bowl. Add 2 large eggs and 1 tsp vanilla extract and whisk until smoothly combined and slightly thickened (about 1–2 minutes).

Combine wet and dry

Slowly pour the melted chocolate-butter mixture into the egg-sugar mixture while whisking to temper. Sift in 70 g all-purpose flour, 20 g unsweetened cocoa powder, 0.5 tsp baking powder, and 1 tsp fine sea salt; fold gently with a spatula just until incorporated. If using nuts, fold in 50 g chopped nuts now.

Portion into tin

Spoon or pipe batter into the prepared mini muffin cavities, filling each about 2/3 full (roughly 12–14 g batter each) to allow space for caramel filling. You should get ~24 bites.

Bake

Bake at 170°C (340°F) for 10–12 minutes, until edges are set but centers still slightly gooey. Rotate the tin halfway through if your oven heats unevenly. Remove from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool further for 15–20 minutes (they should be cool enough to handle but still warm to receive caramel).

Make caramel

While brownies are baking or cooling, combine 120 g granulated sugar and 30 ml water in a medium heavy-bottomed saucepan over medium heat. Swirl the pan gently to help dissolve sugar; avoid stirring. Cook until the sugar turns a deep amber color (about 6–8 minutes). Watch closely to prevent burning.

Finish caramel

Remove the pan from heat and carefully add 80 ml heavy cream (it will bubble vigorously). Stir in 30 g unsalted butter until smooth. Stir in 0.5 tsp fine sea salt. If any hard sugar crystals form on the sides, return to low heat briefly while stirring. Let caramel cool until thickened but still pourable (about 10 minutes).

Fill brownie centers

Use a small spoon, melon baller, or paring knife to remove a small portion of the center of each brownie bite to create a shallow well (reserve crumbs if desired). Pipe or spoon about 1 teaspoon (roughly 6–7 g) of warm-but-not-hot salted caramel into each well. Allow caramel to set slightly for 10–15 minutes before finishing.

Warm cream

Place 120 ml heavy cream in a small saucepan and warm until it just begins to simmer (small bubbles at the edge), or microwave until steaming but not boiling.

Make ganache-style sauce

Pour the warm cream over 150 g chopped Belgian dark chocolate in a heatproof bowl. Let sit 1 minute, then gently whisk from the center outward until smooth and glossy. Stir in 1 tablespoon light corn syrup if using, and 0.5 tsp vanilla extract. If the sauce is too thick, whisk in up to 1–2 tsp warm water or additional cream to reach a pourable consistency.

Cool slightly

Let the chocolate sauce cool for 5 minutes so it is warm but not hot; this prevents melting the caramel or brownie excessively when assembling.

Top with sauce and garnish

Spoon or drizzle about 1 teaspoon (≈5–7 g) of Belgian chocolate sauce over each caramel-filled brownie bite so the caramel peeks through or is evenly coated, depending on preference. Immediately sprinkle a tiny pinch (a few flakes) of coarse flaky sea salt over each, and finish with a light dusting of crushed freeze-dried raspberries (about 0.5–1 g per bite) and optional cocoa powder if desired.

Set and store

Allow bites to rest for 10–15 minutes so sauce and caramel set. Serve at room temperature. Store leftover brownie bites in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days (bring to room temperature before serving). Rewarm briefly (5–10 seconds) before serving if chilled to soften caramel and chocolate sauce.