Salted Caramel Brownie Bombs

How to make Salted Caramel Brownie Bombs

These salted caramel brownie bombs are rich, fudgy, and packed with a warm caramel center. They have the crackly top of a brownie, the shape of a cookie, and a sweet-salty filling that melts beautifully when served warm. Each bite is chocolatey, gooey, and finished with just enough flaky salt to balance the sweetness.

1. 1If using caramel sauce, spoon 10 small mounds onto a parchment-lined tray and freeze for 30 minutes until firm.
2. 2Melt the dark chocolate and butter together in a heatproof bowl over a pan of simmering water, then let cool for 5 minutes.
3. 3In a large bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla extract until thick and glossy.
4. 4Pour in the melted chocolate mixture and whisk until smooth.
5. 5In a separate bowl, mix the flour, cocoa powder, baking powder, and salt.
6. 6Fold the dry ingredients into the chocolate mixture until a thick brownie dough forms.
7. 7Chill the dough for 20 minutes until firm enough to scoop.
8. 8Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
9. 9Scoop a portion of brownie dough, flatten it slightly, and place one caramel candy or frozen caramel mound in the center.
10. 10Wrap the dough around the caramel completely and roll gently into a ball.
11. 11Place the brownie bombs on the prepared baking tray, leaving space between each one.
12. 12Sprinkle the tops lightly with flaky sea salt.
13. 13Bake for 10 to 12 minutes, until the tops are crackly and the centers are still soft.
14. 14Let the brownie bombs cool on the tray for 10 minutes before serving.

Tips for the best result

• Chill the dough before shaping so it is easier to wrap around the caramel
• Seal the dough fully around the caramel to prevent leaking
• Do not overbake or the brownie bombs will lose their fudgy center
• Use flaky sea salt rather than fine salt for the best finish
• Serve slightly warm for the gooey caramel center shown in the image

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