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Salted Caramel Brownie Cups

Brownies and cookies collide with salted caramel in these little cups of heaven. Super easy to make with a definite wow factor!

Course Dessert
Cuisine American
Keyword brownies, salted caramel
Prep Time 10 minutes
Author Danielle


Brownie Cups:

  • 7 oz dark chocolate chopped
  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs
  • ½ tsp vanilla extract
  • 1 cup all-purpose flour
  • 2 tbsp cocoa powder unsweetened natural or dutch-processed
  • 1 tbsp black cocoa powder see notes
  • 1 tsp baking powder
  • ½ tsp coarse sea salt

Filling: Caramel Sauce

  • cups sugar
  • tsp. cream of tartar
  • 6 Tbsp. chilled unsalted butter cut into pieces
  • cup heavy cream
  • 1 tsp kosher salt
  • garnish: flaky sea salt


To make the Brownie Cups:

  1. Preheat the oven to 350°F (180°C) and grease mini muffin pans liberally with cooking spray.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined, then set aside.
  3. Place the butter and chopped chocolate in a heatproof bowl and melt in your microwave for about 1 minute. Stir and continue to melt in 30 second bursts until smooth. Set aside to cool.
  4. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using an electric hand mixer, whisk together the eggs, sugars, and vanilla for 5-6 minutes on medium-high speed.
  5. With the mixer on, pour in the slightly cooled chocolate mixture and mix until smooth. Sift in the dry ingredients and use a rubber spatula to gently fold until just combined.
  6. Using a 1.5-tbsp cookie scoop (#40), drop dough into mini muffin pan.
  7. Bake for about 15-20 minutes. The brownies will be soft but set around the edge. Allow them to cool in the muffin pan for a few minutes and then use the back of a tsp to create a indent in the middle of the brownie (so they look like cups) Allow the brownie cups at least 15 minutes to cool before removing from the tray to cool completely.

To make the Filling:

  1. Bring sugar, cream of tartar, and ⅓ cup water to a boil in a large saucepan over medium-low, stirring with a heatproof spatula until dissolved. Cook, swirling pot often but not stirring, until mixture turns deep amber and wisps of smoke rise from the surface, 8–10 minutes.
  2. Remove caramel from heat and immediately stir in butter a piece at a time until smooth (be careful; mixture will sputter). Gradually stir in cream, then add salt. Transfer caramel to a heatproof measuring glass (you should have about 1½ cups). Let cool until warm.
  3. Pour any amount you like into the cooled brownie cups. Sprinkle with sea salt.

Recipe Notes

To store brownie cups: place in an airtight container for up to 3 days. For the caramel: cover and refrigerate for up to 1 week. freeze for longer storage.


Brownie recipe adapted from mikebakesnyc brownie cookies

Caramel Filling recipe from bon appetit salted caramel chocolate tart