These Chocolate Caramel Brownie Cups are a great way to change up a classic brownie. Baking the brownie batter in muffin cases creates easily snackable/transportable bites of goodness! They get packed full of lots of chocolate caramel pieces for a sticky, fudgy dream.
The recipe is a really easy, fudgy brownie recipe. There really is minimal hassle involved – just lots of good, delicious ingredients. For the chocolate caramel pieces, I buy bars of caramel chocolate or those treat bags of caramel chocolate buttons and roughly chop them before adding at the end. Of course, you can sub for something similar!
These go into simple muffin liners for baking. Once done, simply let them cool before serving! I do recommend eating them warm for a real treat, but they are perfect to transport to work/school/as an easy snack! These are pretty versatile, so omit the chocolate caramel in place of something else if you like!
How to get a shiny top on brownies
- Melted Butter: Make sure to use unsalted butter or margarine (the baking spread works just fine – no need to buy real butter here). The butter should have only just been melted, so that it’s still really hot!
- Light Brown Soft Sugar: Using a combination of sugars provides the best structure. Light brown sugar adds flavour and the chewiness/fudginess we love. The melted butter needs to be so hot that the sugar almost ‘dissolves’ – into a thick paste.
- Eggs: There is speculation that the way the eggs bake as part of the brownie batter contributes to the shiny top. It’s definitely true that I really struggle to get shiny tops on vegan brownies!
Top Tips for the best Chocolate Caramel Brownie Cups
- Melted Butter: As mentioned above, this contributes to the shiny top!
- Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
- Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
- Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness!
- Caramel Chocolate: You can use either bars of caramel chocolate, or some sort of treat bag with chocolate caramel buttons. Either way, roughly chop them and keep the pieces fairly large for a really great caramel bite!
This recipe for Chocolate Caramel Brownie Cups makes about 10 muffins (I use two 6 hole muffin tins – like these ones)! I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Millionaire’s Brownie Bites or these Malted Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.
Chocolate Caramel Brownie Cups
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 2 Medium Free Range Eggs
- 2 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
- 150 g Chocolate Caramel Buttons/Bar Roughly Chopped
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line 10 muffin holes with cupcake/muffin liners.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between.
- Now, add the melted chocolate slowly (check it first, to make sure it isn't so hot that it will cook the eggs) and combine once again.
- Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Fold in the chopped caramel chocolate. Scoop tablespoons of batter into each muffin hole, until just over 2/3 full – this should be about 9-10.
- Bake 20-25 minutes, until the tops look crisp/shiny and are no longer wobbly. Let cool on a wire rack before serving!
