These bite-sized treats bring together rich chocolate, nutty hazelnut flour, and a hint of caramel for a deeply indulgent yet perfectly portioned treat. The crackly top gives way to a chewy, fudgy interior — the sweet spot for brownie lovers. They’re easy to pop into your mouth, share, or enjoy guilt-free. Plus, using hazelnut flour adds a gourmet twist that elevates the flavor without complicating the process.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¾ cup unsalted butter (or coconut oil)
6 oz dark or semi-sweet chocolate
¾ cup brown sugar
⅓ cup granulated sugar
3 large eggs
¼ teaspoon salt
¼ cup hazelnut flour
¼ cup cocoa powder
½ cup all-purpose flour
3 teaspoons store-bought caramel
Directions
Preheat your oven to 350 °F (≈ 175 °C).
In a double boiler (or a heat-proof bowl over simmering water), melt the butter and chocolate together. Once melted, allow to cool slightly.
In a medium bowl, combine the brown sugar, granulated sugar and eggs; cream together until well blended.
Pour the semi-cooled butter-chocolate mixture into the sugar-egg mixture and stir until blended.
Stir in the caramel (3 teaspoons) and mix well.
Add the salt, hazelnut flour and cocoa powder; mix to combine evenly.
Sift in the all-purpose flour (½ cup) and mix until fully incorporated, but avoid over-mixing.
Spray a mini muffin pan with non-stick spray. Using a small ice-cream scoop (or tablespoon), fill each muffin slot halfway with batter.
Place the pan on the middle rack of the oven and bake for about 7-10 minutes, until the surfaces are set but the centers still look slightly soft.
Remove from oven and allow the brownie bites to fully cool in the pan before serving or frosting.
If desired, frost each bite with chocolate frosting and add a small edible-gold embellishment for a touch of luxury.
Servings and timing
Yields approximately 24 mini brownie bites. Prep time: ~5 minutes. Cook time: ~10 minutes.
Variations
Without hazelnut flour: Simply replace the ¼ cup of hazelnut flour with an equal amount of all-purpose flour for a more classic brownie flavour.
With caramel swirl: Instead of mixing the caramel into the batter entirely, you could swirl it into the batter before baking for a ripple of gooey caramel in each bite.
Frosted version: After cooling the bites, add a simple chocolate frosting on top (e.g., melted chocolate + cream) and sprinkle with chopped toasted hazelnuts or edible gold flakes.
Nut-free alternative: Use almond flour or sunflower-seed flour in place of hazelnut flour if avoiding hazelnuts; adjust slightly due to different absorbency.
Dairy-free: Use coconut oil in place of butter and ensure your chocolate is dairy-free.
Gluten-free: Use a certified gluten-free all-purpose flour blend rather than regular flour.
Storage/Reheating
Store the brownie bites in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To serve warm, microwave one or two bites for about 10-15 seconds (depending on your microwave power) to restore a soft, gooey centre — enjoy immediately.
FAQs
What size mini muffin pan should I use?
Use a standard mini-muffin pan with cavities that hold about 1¼ to 1½ tablespoons of batter each. Filling each slot halfway ensures the finished bites are not overly tall.
Can I bake these in a regular muffin pan instead of mini bites?
Yes — you can bake in a regular muffin pan. Adjust batter amount accordingly (fill about two-thirds full) and bake for a longer time (approximately 15-20 minutes), until the centres are set but still moist.
How do I know when they are done?
The tops should look set and may show a slight crackle, but the centres should still appear a little soft and glossy. They will continue to set as they cool.
Can I make the batter ahead of time and bake later?
You can mix the batter ahead of time and refrigerate it for up to 1 day. Bring it back to room temperature before scooping into the pan and bake as directed.
What kind of hazelnut flour is best?
Choose finely ground 100% hazelnut flour (no added sugar or flavouring). It delivers the nutty flavour and subtle texture you want. If unavailable, finely ground roasted hazelnuts can be substituted, though results may vary slightly.
Is the caramel absolutely necessary?
The caramel adds a sweet, gooey accent that pairs beautifully with chocolate and hazelnut. However, if you prefer, you can omit it for a simpler brownie flavour — results will still be delicious.
Can I freeze these brownie bites?
Yes — once completely cooled, freeze them in a single layer on a baking sheet. Then transfer to a freezer-safe container or bag for up to 2 months. To serve, thaw at room temperature or warm briefly in the microwave.
Can I use a different chocolate percentage?
Absolutely. If you prefer sweeter brownies, use milk chocolate or a lower-percentage dark chocolate (around 50-60%). For more intense flavour, go with darker than 70%. The key is balancing with your sugar amount.
Will the texture change if I use coconut oil instead of butter?
Using coconut oil (solid at room temperature) in place of butter creates a slightly different mouthfeel — typically a little more tender and less “buttery” flavour. You’ll still get the chewy, fudgy interior if you follow the ratio of sugars and flour.
How can I make them extra festive or fancy?
Consider topping with a swirl of salted-caramel sauce, sprinkling with flaky sea salt, decorating with edible gold flakes or finely chopped toasted hazelnuts. These additions add texture and visual appeal.
Conclusion
These hazelnut brownie bites are the perfect treat when you want something a little luxurious, totally shareable, and deliciously chocolaty. Whether you’re serving them at a gathering or keeping them all to yourself, the combination of rich chocolate, nutty flour, and caramel makes them stand out. With easy preparation, quick bake time and flexible variations, you’ll find yourself returning to this recipe again and again.
Fudgy, bite-sized brownie treats made with rich chocolate, hazelnut flour, and a hint of caramel. These indulgent mini desserts have a crackly top and chewy center — perfect for snacking, sharing, or special occasions.
Ingredients
¾ cup unsalted butter (or coconut oil)
6 oz dark or semi-sweet chocolate
¾ cup brown sugar
⅓ cup granulated sugar
3 large eggs
¼ teaspoon salt
¼ cup hazelnut flour
¼ cup cocoa powder
½ cup all-purpose flour
3 teaspoons store-bought caramel
Instructions
Preheat the oven to 350°F (175°C). Grease a mini muffin pan with non-stick spray.
Melt the butter and chocolate together in a double boiler or heat-proof bowl over simmering water. Let cool slightly.
In a separate bowl, beat together the brown sugar, granulated sugar, and eggs until well combined.
Stir the cooled chocolate-butter mixture into the egg-sugar mixture until smooth.
Add the caramel and mix until fully incorporated.
Stir in the salt, hazelnut flour, and cocoa powder. Mix until combined.
Sift in the all-purpose flour and fold until just incorporated. Do not overmix.
Fill each mini muffin cavity halfway with batter using a small scoop or tablespoon.
Bake for 7–10 minutes, or until the tops are set but centers remain slightly soft.
Cool completely in the pan before removing and serving. Optional: frost with chocolate frosting and top with edible gold or chopped hazelnuts.
Notes
Replace hazelnut flour with all-purpose flour for a nut-free version.
Use coconut oil and dairy-free chocolate for a dairy-free alternative.
Refrigerate batter up to 1 day in advance and bring to room temperature before baking.
For gluten-free bites, use a gluten-free flour blend in place of all-purpose flour.
Caramel can be swirled into the batter for pockets of gooey sweetness.
