prep time: 15 min | bake time: 10 min | total time: 30 min
I just love mini desserts – they are so cute, just as tasty and a little more controlled? At least I like to think so. Sometimes, you’re not in the mood for a full-size dessert, and that’s when making things bite size like these Mini Salted Caramel Brownies is the perfect solution. They are rich, fudgy, and taste just as indulgent as their full-size counterparts.
I might be secretly obsessed with my homemade Salted Caramel Sauce – I promise you, it just goes well with everything! It’s not too salty, it’s not too runny, it’s not too sweet, it’s easy to make and it stores well in the fridge (since you might have leftovers). You could buy salted caramel to save yourself some time, but why would you? Store-bought caramel is filled with all the bad stuff you don’t need, and this one is made with just a handful of wholesome ingredients that you likely use all the time.
I made these mini brownies eggless as per usual, and the recipe is super easy to make, vegan or not. These little morsels have the softest yet dense brownie base to perfectly hold the caramel sauce. They are super easy to make and even easier to eat – I would not be surprised if these become a new favorite! Make them next time you’re hosting (or attending) a party, gift them to friends, or enjoy them as a sweet treat at home.
To make the salted caramel sauce, melt cane sugar with a little water in a saucepan over medium heat, letting it turn a rich amber color. Slowly whisk in butter until fully incorporated, then gradually stir in warm whipping cream. Finally, remove the caramel from the heat and season with sea salt to create a perfectly balanced, sweet-and-salty sauce. This homemade caramel takes the brownies to the next level! If you need more instructions on how to make this sauce make sure you check out my full tutorial here.
To make mini brownies, start by preparing the brownie batter. Melt dark chocolate and butter together in a microwave-safe bowl, heating in 20–30 second intervals and stirring until smooth. In a separate bowl, whisk cane sugar, light brown sugar, milk, and yogurt until fully combined. Sift the flour, cocoa powder, cornstarch, and salt into the wet mixture, then gently fold everything together until just combined to avoid overmixing.
Next, preheat your oven to 350°F (175°C) and prepare your baking equipment. Grease a mini muffin tin or an 8-inch square pan, or line it with parchment paper. Fill the muffin cavities about ¾ full or evenly spread the batter in the pan. Bake the mini brownie for 10–12 minutes or a larger pan for 18–20 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool in the pan for 5–10 minutes before carefully removing them.
To finish, top the brownies with salted caramel sauce. Spoon or drizzle the caramel over each brownie, then sprinkle a pinch of flaky sea salt for a sweet-and-salty flavor boost. This step adds both a glossy finish and an irresistible layer of indulgence.
They are cute, they are delicious, they are easy to make and they are just waiting for you to make them! You’ll fall in love with their rich, fudgy texture and perfectly gooey chocolate base. The sweet and salty balance from the luscious salted caramel topping elevates them to a whole new level of indulgence. These brownies are eggless and can easily be adapted for vegan or dairy-free diets, making them a versatile option for everyone. Did I mention they are ready in under an hour?
Store the mini brownie in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them without caramel topping for up to a week, and warm them slightly before serving.
Yes, these brownies freeze beautifully! Allow them to cool completely, then store them without caramel topping in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm them up in the oven before serving.
While you can use a regular muffin tin, the cast iron pan with indentations gives these brownies their signature shape and ensures the caramel stays in place. If you don’t have a cast iron pan, look for a mini muffin tin with deep cups.
Yes, store-bought caramel sauce works well if you’re short on time. However, homemade caramel will add a richer, thicker to hold without making a mess for passing around and parties with a more authentic flavor to the bites.
Yes! You can drizzle extra caramel sauce on top, sprinkle with sea salt, or add chopped nuts like pecans or walnuts for extra flavor and crunch.
The brownies are done when a toothpick inserted into the center comes out with just a few moist crumbs. Be careful not to overbake them as they’ll continue to cook slightly after you remove them from the oven.
Yes, you can experiment with other fillings like chocolate ganache, dulce de leche, peanut butter, or pistachio paste. Just make sure the filling is thick enough to stay in place during baking.
Yes, you can easily make these Mini Caramel Brownies gluten-free! Simply substitute the all-purpose flour with a gluten-free flour blend that is a 1:1 replacement for regular flour. Ensure the caramel sauce you use is gluten-free, and you’ll have a delicious gluten-free treat!
Leave a rating and review below to let us know how they turned out! Try these recipes next:
5 Responses
Yes I will
Brownie recipe is a perfect texture and mouthwatering so yummy 😋😋😋😋
Thank you for sharing the recipe!
hey Pooja, my pleasure sharing this recipe! I am so happy that you tried it 🙂 Thank you for taking the time to rate and review
Amazing recipe!
Thank you so much Sunil! I’m glad you tried it and appreciate the rating and review