Salted Caramel Brownie Bites in a Muffin Tin

Muffin Tin Brownie Bites with Salted Caramel Sauce

These bite-sized brownie cups are baked in a muffin tin for quick, fudgy results. The batter comes together with basic pantry ingredients—no mixer required—and bakes in about 18–20 minutes. Finish each warm brownie bite with a drizzle of homemade salted caramel for a rich, silky contrast. Yield: 18 brownie bites.

Ingredients & Substitutions

These brownie cups use a short ingredient list. Simple swaps are noted below.

• Unsalted butter (melted): Used in both the brownie batter and the caramel. You can use salted butter in the batter if you reduce added salt slightly.
• Vegetable oil: Keeps the brownies moist. Neutral oils like canola or light olive oil work too.
• Sugars: Granulated and light brown sugar combine for chew and depth. Brown sugar adds moisture; you can use all granulated if needed, but texture will change.
• Eggs: Four large eggs at room temperature; they provide structure and shine to the batter.
• Vanilla extract: Adds flavor; omit only if necessary.
• All-purpose flour: Measured in grams for accuracy. Cake flour will make a slightly more tender crumb; bread flour will make them denser.
• Cocoa powder: Dutch-processed cocoa gives a deeper chocolate flavor, but natural unsweetened cocoa works fine.
• Fine sea salt: Enhances the chocolate flavor. Flaky sea salt is optional for finishing.
• Heavy cream: For the salted caramel sauce; use the real thing for best texture.

How to Make Muffin Tin Brownie Bites

These brownie bites are quick to prepare. Follow these steps for best results.

Recipe Troubleshooting & FAQ

How do I know when the brownie cups are done?
Insert a toothpick into the center—remove the pan when the toothpick comes out with moist crumbs, not wet batter. The centers will set as the brownies cool, producing a fudgy texture.

They stuck to the pan—what went wrong?
Line the muffin cups with cupcake liners or spray each cup thoroughly with nonstick spray. Let the brownies cool completely in the pan before removing them; trying to unmold them while warm often causes sticking and breakage.

Why are ingredient weights shown in grams?
Grams give more accurate, consistent results when baking. If you prefer volume measurements, convert using the recipe card options provided with the original recipe.

Watch How to Make These Muffin Tin Brownie Bites:

*Originally posted on May 22, 2018.*
*Recipe, photos, & post updated on March 10, 2023*

Muffin Tin Brownie Bites with Salted Caramel Sauce

Baked in a muffin tin, these homemade chocolate brownie bites are fudgy and moist. Serve warm with thick, creamy salted caramel and flaky sea salt. Yields 18 brownie bites.

Prep Time
15 mins

Cook Time
20 mins

Total Time
35 mins

Course: Dessert

Cuisine: American

Keyword: Brownie Bites, Brownie Cups, Salted Caramel

Servings: 18 brownie bites

Calories: 191kcal

Author: Mike Johnson

Ingredients

For the Brownie Bites:

• 113 g unsalted butter, melted
• 120 g vegetable oil
• 300 g granulated sugar
• 110 g light brown sugar
• 4 large eggs (≈ 200 g)
• 2 teaspoon vanilla extract
• 153 g all-purpose flour
• 85 g cocoa powder
• 1/4 teaspoon fine sea salt
• Flaky sea salt, optional

For the Salted Caramel Sauce:

• 100 g granulated sugar
• 45 g unsalted butter
• 60 g heavy cream
• 1/2 teaspoon fine sea salt

Metric – US Customary

Instructions

1. Preheat oven to 350°F (180°C). Spray a muffin pan with nonstick spray or line with cupcake liners and set aside.
2. In a large bowl, whisk together the melted butter, oil, and sugars until combined, about 1 minute. Add the eggs and vanilla and beat until lighter in color, about 4 minutes.
3. Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients with a rubber spatula until just combined.
4. Using a 3-tablespoon scoop (or similar), spoon the batter into the prepared muffin pan and bake for 18–20 minutes. If testing with a toothpick, it should come out with a few wet crumbs, not raw batter.
5. Remove the pan from the oven and allow the brownie cups to cool and set in the pan. Sprinkle flaky sea salt on top immediately after removing from the oven, if desired.
6. Make the salted caramel: Heat the granulated sugar in a medium saucepan over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon. The sugar will clump and then melt into an amber-colored liquid; take care not to burn it.
7. Once the sugar is melted, add the butter and stir until melted and combined, about 2 minutes. The mixture will bubble rapidly—use caution.
8. Very slowly drizzle in the heavy cream while stirring. Allow the mixture to boil for 1 minute, then remove from heat and stir in the salt. Let the caramel cool before using; it will thicken as it cools.
9. Drizzle caramel over the cooled brownie bites and enjoy.

Notes

Allow the brownie cups to cool completely in the pan for easier removal. If you bake in cupcake liners, spray the liners lightly with nonstick cooking spray for best results.

Nutrition

Serving: 1brownie bite
| Calories: 191 kcal
| Carbohydrates: 32 g
| Protein: 3 g
| Fat: 7 g

Did you try this recipe?
Share your results and photos—I love seeing them!