Chocolate Brownies with Salted Caramel Frosting

Brownie Bites with Salted Caramel Frosting

I first made these decadent little brownies for a gourmet club brunch early this year. They were such a hit, I decided to add them to the Fall Tea Party line-up. Because of course, there must be a chocolate option for any respectable selections of sweets, right?!

Chocolate Brownies with Salted Caramel Frosting


  • 1 1/2 sticks unsalted butter, cubed
  • 6 1/2 ounces dark chocolate chips or chocolate bars broken into pieces
  • 3 large eggs
  • 1 1/3 cups superfine sugar
  • 2/3 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
    Salted Caramel Frosting
  • 1 1/2 sticks salted butter, softened
  • 1 3/4 cup powdered sugar, sifted
  • 3 tablespoons dulce de leche (caramel sauce)
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt


  • Preheat oven to 350 degrees. Line the bottom of a shallow 8 inch square baking pan with parchment paper. To make the brownies, place the butter cubes, chocolate chips or pieces in a heatproof bowl and microwave on high, checking after 1 minute. Stir and then check at 15-20 second intervals, continuing to stir until a melted smooth consistency is reached. Let cool to room temperature.
  • In a separate bowl, use an electric mixer to beat the eggs and sugar together on high speed for about 5 minutes, until the mixture is thick and creamy and has doubled in volume. Pour the cooked chocolate mixture over the egg/sugar mixture, then gently fold the ingredients together with a spatula. Sift in the flour and cocoa powder and gently combine until the mixture is a sticky, fudge-like consistency. Pour the batter into the prepared baking pan and spread to the corners with a spatula. Bake in preheated oven for about 35-40 minutes, or until the top is shiny and sides are just beginning to come away from the pan. Let the brownie cool completely in the pan.
  • To make the frosting, use an electric mixer to beat the butter and sugar together in a bowl for at least 5 minutes, then gradually add the dulce de leache, vanilla extract, and salt while continuing to beat. Place in a pastry bag fitted with a small start tip.
  • To assemble the brownies, use a small cutter shape of your choice to cut small brownie bites. Pipe frosting on top of each brownie. Enjoy!


Adapted from Lunds & Byerlys magazine



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