Q: Can I make these brownie bites ahead of time for a party?

A: Absolutely! These brownie bites actually taste better the next day as the flavors meld together. Make them up to 2 days in advance and store covered at room temperature. The caramel stays perfectly set and delicious.

Q: Why did my caramel turn out grainy instead of smooth?

A: Grainy caramel usually happens when sugar crystals form during cooking. To prevent this, avoid stirring once the sugar starts melting, and make sure your pan is completely clean before starting. If it happens, try whisking in a tablespoon of warm cream.

Q: Can I use store-bought caramel sauce instead of making my own?

A: While homemade is always best, you can use high-quality store-bought caramel in a pinch. Heat it slightly to make it easier to spread, and add a pinch of sea salt since most commercial caramels aren't salty enough for these brownie bites.

Salted Caramel Brownie Bites Made Easy: 7 Decadent Ways

Description

These salted caramel brownie bites are rich, fudgy, and irresistibly indulgent. Made with dark chocolate and topped with silky homemade caramel finished with flaky sea salt, each bite delivers the perfect balance of deep chocolate flavor and buttery sweetness. They’re ideal for parties, gifting, or whenever you want a small but luxurious dessert that feels bakery-worthy.

Ingredients

Scale

For the brownie bites base:

1 cup unsalted butter

8 oz dark chocolate (70% cocoa), chopped

1 cup granulated sugar

1/2 cup brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 cup cocoa powder

1/2 teaspoon salt

For the salted caramel topping:

1 cup granulated sugar

6 tablespoons unsalted butter

1/2 cup heavy cream

1 teaspoon flaky sea salt

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Instructions

Prepare the pan and oven
Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
Melt chocolate and butter
Melt butter and chopped dark chocolate together using a double boiler or microwave. Stir until smooth, then allow to cool slightly.
Mix wet ingredients
In a large bowl, whisk together granulated sugar and brown sugar. Stir in the melted chocolate mixture. Add eggs one at a time, mixing well, then add vanilla extract.
Add dry ingredients
In a separate bowl, whisk flour, cocoa powder, and salt. Gently fold into the batter until just combined.
Bake the brownies
Spread batter evenly into the prepared pan. Bake for 30–35 minutes, until a toothpick inserted comes out with a few moist crumbs. Cool completely.
Make the caramel
Heat sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until melted and amber in color. Carefully add butter and whisk until smooth. Slowly pour in cream while whisking. Remove from heat and stir in half the sea salt.
Assemble
Let caramel cool slightly, then pour over cooled brownies. Sprinkle with remaining sea salt. Allow to set for at least 2 hours before slicing into bite-sized pieces.

Notes

Do not overbake: Brownies should look slightly underdone in the center when removed from the oven, they’ll firm up as they cool.

Caramel caution: Sugar can burn quickly; watch closely once it begins to melt. If it seizes, it’s best to start over.

Clean cuts: Use a sharp knife wiped clean between slices for neat brownie bites.

Make ahead: These brownies store well and taste even better the next day.

Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Prep Time: 25 minutes
Cook Time: 35 minutes

Nutrition

Calories: 185
Sugar: 22g
Sodium: 95mg
Fat: 9g
Carbohydrates: 26g
Protein: 3g