❤️🍫 Caramel-Stuffed Brownie Bites are an EASY, no mixer recipe for bite-sized brownies stuffed with CARAMEL and topped with whipped cream and sprinkles! They’re rich, FUDGY, decadent, and DELISH!
Why You’ll Love This Fudgy Brownie Bites Recipe
We’ve all had store-bought brownie bites, and they’re pretty good. But homemade is definitely better, and you’ll never settle for the store-bought kind or brownie mix again.
- I used my favorite homemade brownie base that I use in everything from my fudgy Rolo brownies, to my caramel chocolate chip brownies, and Andes mint brownies, baking the batter in a mini muffin pan.
- There’s so much going on in every bite. The rich, dark chocolate brownies with the soft caramel, creamy whipped topping, and chocolate sprinkles for texture and an extra pop of chocolate flavor.
- The texture is fudgy with ZERO cakiness!
- And the entire batch is ready to eat in less than 30 minutes!
These brownie bites look incredibly YUM, Averie. Caramel on a fudgy brownie bed is just so GOOD.
Jack
Ingredients and Notes
To make this stuffed mini brownie bites recipe, you’ll need:
- Unsalted butter
- Dark chocolate
- Eggs – Let them come to room temperature for easy mixing
- Granulated sugar
- Vanilla extract
- Brewed coffee and Instant espresso granules – These won’t make your brownies taste like coffee, but do enhance the chocolate flavor
- All-purpose flour – I haven’t tested this recipe with gluten-free flour, but I don’t see why it wouldn’t work as long as you use a 1:1 all-purpose gluten-free flour alternative
- Salt
- Rolos – I used Rolo candies. For this recipe, they are perfect because the caramel melts and softens but still stays intact, so you don’t have an oozing mess. I don’t recommend using caramel squares with the clear cellophane wrappers because they don’t melt well at all, and can become hard if you bake them
- Whipped topping and sprinkles (both optional)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Brownie Bites
These soft, chewy brownies come together quickly without any fancy equipment or fussy steps!
- Whisk the wet ingredients and dry ingredients for the brownie batter.
- Use a spoon or measuring cup to fill greased or lined mini muffin cups 3/4 full. If you don’t have mini muffin pans, I recommend filling a regular muffin pan about 1/3 full, but because I haven’t tried it, I am not sure how the results will be.
- Add one Rolo to the center of each cavity, pressing until it’s flush with the top of the batter.
- Bake the mini brownies until a knife or toothpick inserted comes out clean or with a few moist crumbs.
- Allow brownies to cool in pans on a wire rack for about 10 to 15 minutes or until they are cool enough to handle and release. Set them out, and you won’t have any leftover brownie bites left!
Caramel-Stuffed Brownie Bites
An EASY, no mixer recipe for homemade brownie bites stuffed with CARAMEL and topped with whipped cream and sprinkles!! Rich, FUDGY, decadent, and DELISH!!
Ingredients
- ½ cup unsalted butter, 1 stick
- 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
- 2 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee, leftover or cold coffee is okay, optional but recommended
- 1 teaspoon instant espresso granules, optional but recommended
- ¾ cup all-purpose flour
- ½ teaspoon salt, or to taste
- 24 unwrapped Rolo candies
- whipped topping such as RediWhip, optional for garnishing
- chocolate sprinkles, optional for garnishing
Instructions
- Preheat oven to 350F and ppray two 12-count mini muffin pans extremely well with cooking spray, or grease and flour the pans; set aside.
- To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
- Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
- Add the flour, salt, and stir until smooth and combined without overmixing.
- Turn batter out into the prepared pans, filling each cavity to about 3/4 full.
- Add 1 Rolo to the center of each cavity, pressing it down flush with the batter. It’s okay if the cavities are nearly full or actually full because while the brownies do rise a small amount during baking (nothing like muffins), it’s unlikely there will be any overflow.
- Bake for about 11 to 14 minutes, or until brownie are set and a toothpick inserted comes out clean or with a few moist crumbs. Because all ovens, pan sizes, climates, etc. vary, it’s very important to watch your brownies and not the clock. Mini desserts such as this tend to cook very quickly and can go from under to over done in 1 to 2 minutes so keep a close eye on them; err on the side of underdone so they will be more fudgy if you’re in doubt.
- Allow brownies to cool in pans on a wire rack for about 10 to 15 minutes or until they are cool enough to handle and release.
- Allow brownies to cool completely before optionally adding the whipped topping to the tops of each and then optionally adding chocolate sprinkles.
Notes
Storage: Brownies will keep airtight at room temp (without the whipped topping on them) for up to 5 days.
Nutrition
Serving: 1, Calories: 127cal, Carbohydrates: 12g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 26mg, Sodium: 53mg, Fiber: 1g, Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Loved the taste and texture of these and how EASY they were to make!
great
Made these to bring to a friend’s home. They were delicious and a big hit! I had some trouble getting a few out of the pan, so next time I’ll use more spray and I’ll try not to push the Rolos all the way through to the bottom of the brownie (as those that got suck in the pan were the ones with caramel on the bottom). I’ll definitely try again as regardless of how they looked, they were yummy!! Thanks!
Thanks for the 5 star review and glad these were a hit! Yes in recipes like this where there is no muffin liner, going heavy handed with the cooking spray is the way to go and yes as you said not pushing the Rolos too far down or they can stick a little. Glad they tasted yummy!
Made these to bring to a friend’s home. They were delicious and a big hit! I had some trouble getting a few out of the pan, so next time I’ll use more spray and I’ll try not to push the Rolos all the way through to the bottom of the brownie (as those that got suck in the pan were the ones with caramel on the bottom). I’ll definitely try again as regardless of how they looked, they were yummy!! Thanks!
These brownie bites look incredibly YUM, Averie. Caramel on a fudgy brownie bed is just so GOOD.
Thanks so much!
These brownie bites look incredibly YUM, Averie. Caramel on a fudgy brownie bed is just so GOOD.
I think I would be a hero if I made these! What a fun idea!
I definitely was :) Enjoy your weekend!
These look delicious–and pretty with whipped topping! I didn’t realize regular caramels don’t fare well in the oven so thanks for sharing that tip :) Have a great weekend !
Regular caramels with the high heat of the oven tend to just turn sort of crispy for me. Definitely not soft and chewy haha! Much prefer Rolos for recipes like this. Enjoy your weekend too!