Mini Salted Caramel Brownies
Serves 20
15 mins prep
10 mins cook
25 mins total
These Mini Salted Caramel Brownies are the ultimate indulgence, combining rich, fudgy brownies with a luscious homemade salted caramel topping. Made with simple pantry staples, these bite-sized treats are eggless and can easily be made vegan-friendly. A mix of dark chocolate and cocoa powder creates a decadent chocolate base to hold a dollop of salted caramel. Perfect for parties, dessert platters, or a cozy indulgence, these brownies are easy to make and irresistibly delicious!
Preheat your oven to 175°C (350°F) and grease a mini brownie pan by brushing soft butter in every cavity and spray it with oil for even coverage (don’t skip this step) or grease and line an 8x8-inch (20cm) baking pan with parchment paper
In a microwave-safe bowl, combine the dark chocolate and butter. Heat in 20-30 second intervals, stirring after each, until fully melted and smooth. Set it aside.
Add cane sugar, light brown sugar, milk, and plain yogurt. Mix with a whisk until sugar dissolves and fully mixed.
In another bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, and salt.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Fill each cavity of the mini muffin tin about 3/4 full or spread the batter evenly in the prepared pan if using a larger pan. Store any extra brownie batter covered in a warm area of your kitchen.
Bake in the preheated oven for 10-12 minutes for brownie in a muffin tin or 18-20 minutes for a larger pan, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Let the mini brownies cool in the pan for 5-10 minutes before removing.
Carefully flip the mini brownie pan on a sheet pan or cutting board and tap to release. There may be a few that are not perfect. For a larger pan let them cool completely in the baking pan before you portion.
Top the brownies with my salted caramel and sprinkle sea salt.