Remember my small-batch brownie bites? Everybody loves those. Now imagine adding a caramel nut crunch layer thing on top. YES.

They are the ultimate 2 bite dessert to follow any meal. I’m a multi-texture kinda gal so these really hit the spot when I’m craving brownies.

That easy caramel you’ll make in minutes is definitely a worthy addition. Just make sure to watch it and not let the sugar burn.

Just a few minutes of toastiness is all you want.

They’re so good I might be hiding the last 2 of these in the back of the refrigerator because I know they’ll disappear if they’re visible (don’t tell Gav).

Now I’m curious to hear what you think! Try this and let me know, anyone can make them, they’re totally easy!

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Small-batch Caramel Crunch Brownie Bites

Prep Time10

Cook Time10

Course: Breakfast, Dessert, Snack

Keyword: brownie cookies, brownies, caramel, caramel crunch, chocolate, easy recipes, gluten-free, low sugar, plant-based, small-batch, vegan

Servings: servings

Calories: 121kcal

Equipment

Cookie sheet

Ingredients

Caramel crunch

2 tsp sugar (8 g) I used coconut sugar
2 tsp water (10 g)
pinch of salt
1/4 cup sliced almonds or other chopped nuts (30 g)

Brownie batter

1 tbsp coconut oil, melted (15 g)
2 tbsp nut/seed butter (32 g) I used almond butter
3 tbsp maple syrup (63 g) you can probably sub sugar free syrup
2 tbsp (nut) milk (30 g) I use unsweetened almond milk
1/2 tsp vanilla extract
1/4 cup cocoa powder (24 g)
1/4 cup flour (30 g) gf all purpose if desired
1/4 tsp baking powder
pinch of salt

Instructions

Make the caramel crunch

On a small pan, add sugar and water and cook until it boils.
Add almonds/nuts, sprinkle with salt and cook until all water disappears.
Transfer to parchment paper, let it cool (I refrigerated mine a little).

Make the brownie bites

Preheat oven to 350F and line a cookie sheet with parchment.
Blend together oil, syrup, nut butter, nut milk, vanilla.
Whisk together flour, cocoa, baking powder, salt.
Combine the two, dough will be something between cookie dough and brownie batter. If too dry, add a drop more milk, if too wet, add a pinch more flour.
Scoop on the cookie sheet (I got 14 bites out of the batter), press almond clusters on top, and bake 10 or so minutes.
Cool and enjoy!

Notes

I kept mine refrigerated and they did get a little soft on the outside so maybe try storing like cookies (cracked container room temp).
These would also be amazing frozen. I bet you can eat them directly from the freezer!