Caramel Stuffed Brownie Bites

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!!

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 again.

Why make just regular brownie bites (boring) when you can stuff them with caramel and top them with whipped topping and chocolate sprinkles?  And that’s just what I did.

Homemade Brownies VS. A Boxed Mix

I used my favorite homemade brownie base and baked them in mini muffin pans. 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.

I have not tried the recipe with a boxed mix because honestly my homemade recipe is an easy, one-bowl, no-mixer brownie recipe that’s as fast as using a boxed mix, promise. The brownies are fudgy with zero cakiness.

It’s a brownie base I’ve fallen in love with because it’s easy and always delivers amazing results. Many of the Related Recipes below use the same base.

What Kind Of Caramel To Use

For the caramel I used Rolo candies. For this recipe they are perfect because the caramel melts and softens but still stays in tact so you don’t have an oozing mess like you would if you just added caramel sauce to the batter.

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.

Because the Rolos naturally sink a bit upon cooling, I prettied the brownie bites up a bit by adding whipped topping. But if you’re not serving these to guests, you may not even care to bother. Then again brownies with whipped topping/cream (or ice cream) are always amazing.

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.

Yield: 24 brownie bites

Caramel Stuffed Brownie Bites

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes

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!!


  • 1/2 cup unsalted butter (1 stick)
  • 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
  • 2 large eggs
  • 3/4 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
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 24 unwrapped Rolo candies
  • whipped topping such as RediWhip, optional for garnishing
  • chocolate sprinkles, optional for garnishing


  1. 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.
  2. 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.
  3. 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.
  4. Add the flour, salt, and stir until smooth and combined without overmixing.
  5. Turn batter out into the prepared pans, filling each cavity to about 3/4 full.
  6. 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.
  7. 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.
  8. 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.
  9. Allow brownies to cool completely before optionally adding the whipped topping to the tops of each and then optionally adding chocolate sprinkles. Brownies will keep airtight at room temp (without the whipped topping on them) for up to 5 days.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 127Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 53mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 2g

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