Espresso Salted Caramel Buttercream Brownie Bites
Recipe type: Dessert
Makes: 18 brownie bites
Fudgy chocolaty brownie bites topped with an extra special buttercream are a fun mini dessert for any occasion.
For the Fudgy Brownie Bites
  • 3 ounces unsweetened chocolate
  • 4 ounces (1/2 cup / 1 stick) unsalted butter
  • 9 ¾ ounces(~1⅓ cups) sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla
  • 2⅞ ounces (2/3 cup) all-purpose flour
  • 1 teaspoon instant espresso powder
  • ¼ teaspoon salt
For the Espresso Salted Caramel Buttercream
  • 8 ounces (1 cup / 2 sticks) unsalted butter, softened at room temperature
  • 1 cup powdered sugar
  • ¼ cup espresso salted caramel (see below, can substitute regular salted caramel if desired)
  1. Pre-heat oven to 350 degrees
  2. Grease or line mini muffin pan
  3. In a small bowl, whisk together flour, espresso powder and salt; set aside
  4. Melt butter and chocolate in large sauce pan over low to medium heat; stir in sugar; stir in eggs and vanilla until smooth
  5. Whisk in flour mixture just until combined; do not overmix
  6. Use a small ladle or medium cookie dough scoop to evenly distribute batter into muffin tin
  7. Bake for 15-18 minutes, or until tops are puffed up slightly and knife comes out clean
  8. Set brownies aside to cool
  9. For the Espresso Salted Caramel Buttercream
  10. Beat butter with an electric mixer for several minutes or until light and creamy; add sugar and beat until light and fluffy
  11. Beat in salted caramel until combined
  12. Remove brownies from pan and pipe buttercream onto cooled brownie bites
Brownie adapted from Baker’s
Brownies can be stored in a covered container at room temperature up to two days or frozen up to one month
Recipe by Keep It Sweet Desserts at