Mini Salted Caramel Brownies
These Mini Salted Caramel Brownies are the ultimate indulgence, combining rich, fudgy brownies with a luscious homemade salted caramel topping. Made with simple pantry staples, these bite-sized treats are eggless and can easily be made vegan-friendly. A mix of dark chocolate and cocoa powder creates a decadent chocolate base to hold a dollop of salted caramel. Perfect for parties, dessert platters, or a cozy indulgence, these brownies are easy to make and irresistibly delicious!
Yield: 20 mini brownies
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Equipment
- Mini Brownie Pan or 8x8 inch Baking Pan(20cm)
Ingredients
- 120 g Dark Chocolate* I used 60%
- 80 g Butter*
- 100 g Cane Sugar* or castor sugar
- 80 g Light Brown Sugar
- 120 ml Milk*
- 40 g Plain Yogurt* or plain greek style yogurt
- 150 g All Purpose Flour
- 30 g Cocoa Powder
- 10 g Cornstarch
- ¼ tsp Salt
- Salted Caramel Sauce tap on the name for recipe
Instructions
- Preheat your oven to 175°C (350°F) and grease a mini brownie pan by brushing soft butter in every cavity and spray it with oil for even coverage (don’t skip this step) or grease and line an 8x8-inch (20cm) baking pan with parchment paper
- In a microwave-safe bowl, combine the dark chocolate and butter. Heat in 20-30 second intervals, stirring after each, until fully melted and smooth. Set it aside.
- Add cane sugar, light brown sugar, milk, and plain yogurt. Mix with a whisk until sugar dissolves and fully mixed.
- In another bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, and salt.
- Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Fill each cavity of the mini muffin tin about 3/4 full or spread the batter evenly in the prepared pan if using a larger pan. Store any extra brownie batter covered in a warm area of your kitchen.
- Bake in the preheated oven for 10-12 minutes for brownie in a muffin tin or 18-20 minutes for a larger pan, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Let the mini brownies cool in the pan for 5-10 minutes before removing.
- Carefully flip the mini brownie pan on a sheet pan or cutting board and tap to release. There may be a few that are not perfect. For a larger pan let them cool completely in the baking pan before you portion.
- Top the brownies with my salted caramel and sprinkle sea salt.
Notes
Here is the recipe for my homemade Salted Caramel Sauce!
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Butter: Dairy-free butter sticks or any butter of your choice.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Plain Yogurt: Unsweetened Dairy-free Yogurt or any plain whole milk Yogurt of choice.
- Dark Chocolate: Use semi sweet baking chocolate chips / 60% chocolate bar. For the vegan version, use dark chocolate / semi-sweet chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.