Table of contents
- Muffin Tin Brownie Bites with Salted Caramel Sauce
- Ingredients & Substitutions
- How to Make Muffin Tin Brownie Bites
- Recipe Troubleshooting & FAQ
- Watch How to Make These Muffin Tin Brownie Bites:
Muffin Tin Brownie Bites with Salted Caramel Sauce
These muffin tin brownie bites are a fast, fudgy treat that deliver all the best parts of a brownie in a single bite. Made without melted chocolate, the batter relies on cocoa powder and a combination of butter and oil for a moist, tender texture. They bake in a standard muffin pan in about 18–20 minutes, and you don’t need a mixer—just a bowl and a whisk. Finish them with a drizzle of homemade salted caramel for a rich, buttery contrast and a sprinkle of flaky sea salt for balance.
If you prefer alternatives, you can omit the caramel and serve the bites plain or experiment with fillings like Oreos or chocolate chips. These are great warm, but they also store well and are easy to transport for parties or potlucks.
Ingredients & Substitutions
These brownie cups use simple pantry staples. Below are the core ingredients and a few substitution notes so you can adapt the recipe:
- Butter: Unsalted is used for both the brownies and the caramel. If you only have salted butter, reduce added salt slightly.
- Vegetable oil: Keeps the brownies moist. You can substitute canola oil or light olive oil in equal measure.
- Sugar: This recipe uses granulated and light brown sugar for texture and flavor. Brown sugar adds moisture and a subtle caramel note; replace with all granulated sugar if needed, but texture will be slightly different.
- Eggs: Four large eggs (room temperature) provide structure and richness.
- Vanilla: Adds depth—don’t skip it. Use pure vanilla extract or an equivalent amount of vanilla paste.
- All-purpose flour: The recipe calls for a measured amount; avoid overpacking the cup when scooping.
- Cocoa powder: Dutch-processed cocoa gives a richer, less acidic flavor, but natural unsweetened cocoa works fine if that’s what you have.
- Salt: A small amount in the batter brightens the chocolate; flaky sea salt is optional on top for finishing.
- Heavy cream: Needed for the salted caramel. You can use light cream if that’s all you have, but the caramel will be thinner.
How to Make Muffin Tin Brownie Bites
These brownie bites are quick to prepare and simple to bake. Follow these streamlined steps for best results.
Recipe Troubleshooting & FAQ
How do I tell when the brownie cups are done?
Insert a toothpick into the center; remove the pan when the toothpick comes out with moist crumbs but not wet batter. The centers may seem slightly underdone—that’s fine. The brownies will finish setting as they cool.
They stuck to the muffin pan — what went wrong?
To prevent sticking, use cupcake liners or generously spray each muffin cup with nonstick spray. Let the brownies cool completely in the pan before removing them. Trying to remove them while warm increases the chance they will break.
Why are ingredient weights used?
Weights are more accurate for consistent baking and were used to develop this recipe. If you prefer volume measurements, many recipe cards offer a toggle to convert grams to US customary measurements.
Watch How to Make These Muffin Tin Brownie Bites:
@mikebakesnyc Muffin tin brownie bites = edge pieces for everyone 😍 recipe up on the blog! #browniebites #brownierecipe #browniecups
♬ Boy’s a liar Pt. 2 – PinkPantheress & Ice Spice
*Originally posted on May 22, 2018.*
*Recipe, photos, & post updated on March 10, 2023*
Print Recipe
Muffin Tin Brownie Bites with Salted Caramel Sauce
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 (≈ 200g)
- 2 teaspoon vanilla extract
- 153 g all-purpose flour
- 85 g cocoa powder
- ¼ 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
- ½ teaspoon fine sea salt
Instructions
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Preheat oven to 350°F (180°C). Spray a muffin pan with nonstick spray or line with cupcake liners and set aside.
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In a large bowl, whisk together the melted butter, oil, and sugars until combined, about 1 minute. Add the eggs and vanilla and whisk until lighter in color, about 4 minutes.
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Sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet with a rubber spatula until just combined.
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Using a 3-tablespoon spring-loaded scoop or spoon, portion the batter into the prepared muffin pan and bake for 18–20 minutes. A toothpick should come out with a few moist crumbs for a fudgy center.
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Remove from the oven and let the brownie cups cool completely in the pan so they set and release cleanly. If desired, sprinkle flaky sea salt on top while still warm.
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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 liquid—watch closely to avoid burning.
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Once fully melted, immediately add the butter and stir until combined, about 2 minutes. The mixture will bubble vigorously—take care to avoid splashes.
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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 and thicken before drizzling.
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Drizzle cooled or slightly warm caramel over the brownie bites and serve.