salted caramel brownie bites

The secret to the ultimate Salted Caramel Brownie Bite isn't just the swirl—it’s the salinity. In this post, we break down the logic of the perfect "sweet-to-salt" ratio. We’re taking our signature fudgy base and engineering a gooey, caramel core that stays soft long after it leaves the oven. It’s a precise study in contrast: dark cocoa, golden caramel, and a calculated finishing crunch of Maldon sea salt.

Salted caramel brownie bites

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Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 20

Ingredients

  

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Brownie Batter:

• 1/2 cup almond flour
• 1/4 cup tapioca flour
• 1/2 or 3/4 coconut or maple sugar , to taste (if using raw cane pulse in blender)
• 1/2 tsp baking powder
• Dash of salt
• 2/3 cup melted semi-sweet chocolate chips
• 1 large egg
• 1/3 cup refined melted coconut oil
• 1 tsp vanilla extract

Salted caramel Filling:

• 1/4 cup Coconut milk
• 1/4 C cashew butter
• 1/4-1/3 cup maple syrup, sweeten to taste
• Note: If using powdered monk fruit or confectioners’ sugar, omit coconut flour.

Instructions

 

Preheat & Prep:

• Preheat the oven to 350°F (175°C). Grease a mini muffin pan with coconut oil or non-stick spray.

Mix Dry Ingredients:

• In a large mixing bowl, blend together the almond flour, tapioca flour, coconut sugar, baking powder, and a dash of salt.

Prepare Wet Ingredients:

• In a smaller bowl, melt the semi-sweet chocolate chips in the microwave or on the stovetop. Once melted, add the coconut oil to the chocolate and stir until smooth. Let it cool slightly, then add the egg and vanilla extract, mixing until well combined.

Combine & Fill:

• Form a well in the center of the dry ingredients and pour in the wet mixture. Stir until a thick, dough-like batter forms. Press the batter into the muffin cavities, filling each about 3/4 of the way full.

Bake:

• Bake the brownie bites for 10-12 minutes, or until the edges are set. The centers should still be slightly soft.

Prepare the caramel Filling:

• While the brownies are baking, combine the cashew butter, maple syrup, and coconut milk in a small saucepan over medium low heat. Stir until the mixture thickens. If it’s too soft, chill in the freezer for 10 minutes to firm up.

Indent & Fill:

• Remove the brownie bites from the oven and, using the back of a teaspoon, make an indent in the center of each brownie. Spoon about a teaspoon-sized anount of the caramel mixture and into each indent. If the flling starts to melt, place the bites in the fridge for 15 minutes to firm up.

Serve:

• These brownie bites are delicious warm, but they also taste incredible when served cold! Store leftovers in an airtight container in the fridge.

Author: Ali Jenkins

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