Salted Caramel Brownie Bites Recipe

Brownies have long been a beloved classic in the world of desserts, known for their rich, fudgy texture and deep chocolate flavor. When paired with the luscious sweetness of caramel and a sprinkle of sea salt, these treats elevate to a whole new level of indulgence. Salted Caramel Brownie Bites are a perfect fusion of flavors and textures — chewy, gooey, sweet, and slightly salty — all packed into bite-sized portions that are as visually appealing as they are delicious.

This comprehensive recipe guide will take you step-by-step through the process of creating these delectable treats from scratch. Along the way, you’ll learn about the key ingredients, essential techniques, tips for perfecting your brownies, how to make the caramel layer silky smooth, and suggestions for customizing the bites to suit your taste. Whether you’re baking for a special event, a gift, or simply to enjoy a gourmet treat at home, this detailed recipe will help you master the art of salted caramel brownie bites.

Detailed Instructions for Salted Caramel Brownie Bites

Ingredients Overview

Before we dive into the step-by-step instructions, it’s important to understand the key components you’ll need:

For the Brownie Base:

• Unsalted butter

• Granulated sugar

• Brown sugar (optional, for extra chewiness)

• Eggs

• Pure vanilla extract

• All-purpose flour

• Unsweetened cocoa powder

• Salt

• Baking powder (optional, for slight rise)

For the Salted Caramel Layer:

• Granulated sugar

• Unsalted butter

• Heavy cream

• Sea salt (preferably flaky salt for topping)

Step 1: Preparing the Brownie Batter

1. Preheat the Oven and Prepare Your Pan
   Begin by preheating your oven to 350°F (175°C). Line a square 8×8-inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the brownies out easily once baked. Lightly grease the parchment or foil with butter or non-stick spray.

2. Melt the Butter
   In a medium-sized saucepan or heatproof bowl, melt 1 cup (226g) of unsalted butter over low heat. Stir occasionally to prevent burning. Alternatively, you can melt the butter in the microwave in 30-second bursts, stirring between each until fully melted.

3. Combine Sugars and Butter
   Transfer the melted butter to a large mixing bowl. Add 1 cup (200g) of granulated sugar and 1/2 cup (100g) of packed brown sugar to the butter. Whisk or stir vigorously until the sugars are fully dissolved and the mixture looks glossy. This helps create a fudgy texture.

4. Add Eggs and Vanilla
   Crack in 3 large eggs, one at a time, whisking well after each addition to fully incorporate them into the batter. Stir in 2 teaspoons of pure vanilla extract. The eggs provide structure and moisture, while vanilla adds depth of flavor.

5. Sift Dry Ingredients
   In a separate bowl, sift together 3/4 cup (95g) all-purpose flour, 3/4 cup (75g) unsweetened cocoa powder, 1/2 teaspoon salt, and 1/4 teaspoon baking powder (optional). Sifting prevents lumps and ensures an even mixture.

6. Fold Dry Ingredients into Wet
   Gradually add the dry ingredients to the wet mixture. Use a spatula to gently fold the flour and cocoa into the batter. Be careful not to overmix — stop as soon as the flour is fully combined to avoid tough brownies.

7. Pour and Spread Batter
   Pour the brownie batter into your prepared pan and spread it evenly using an offset spatula or the back of a spoon. Smooth the top to ensure even baking.

Step 2: Baking the Brownie Base

1. Bake
   Place the pan in the preheated oven. Bake for 20-25 minutes or until the edges are set but the center still appears slightly underbaked (it will continue to cook once removed). Use a toothpick inserted into the center — it should come out with a few moist crumbs but not wet batter.

2. Cool Slightly
   Remove the pan from the oven and allow the brownies to cool in the pan on a wire rack for about 15 minutes. This makes it easier to add the caramel without it melting too much into the brownie.

Step 3: Making the Salted Caramel

1. Prepare Ingredients
   Measure out 1 cup (200g) granulated sugar, 6 tablespoons (85g) unsalted butter, 1/2 cup (120ml) heavy cream, and sea salt for sprinkling.

2. Melt Sugar
   In a medium saucepan over medium heat, add the granulated sugar. Using a heat-resistant silicone spatula or wooden spoon, stir continuously as the sugar melts and transforms into an amber-colored liquid. This process takes patience; avoid stirring too vigorously to prevent crystallization.

3. Add Butter
   Once the sugar is fully melted and golden brown, carefully add the butter. The mixture will bubble vigorously — this is normal. Stir until the butter is completely melted and incorporated.

4. Add Cream
   Slowly pour in the heavy cream while stirring. Again, the caramel will bubble up. Continue stirring until the mixture is smooth and glossy.

5. Remove from Heat and Add Salt
   Take the saucepan off the heat and stir in 1/2 teaspoon of sea salt (adjust to taste). Let the caramel cool for 5-10 minutes; it should thicken slightly but remain pourable.