Decadent Coconut Caramel Brownie Bites

These irresistible caramel brownie bites combine fudgy chocolate, gooey caramel, and toasted coconut for a treat that looks fancy but comes together in just 35 minutes. The perfect solution for busy moms who need a crowd-pleasing dessert without spending hours in the kitchen!

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These Coconut Caramel Brownie Bites are my secret weapon for bake sales, unexpected guests, or those moments when the family is craving something special.

The combination of fudgy brownie, gooey caramel, and toasted coconut creates little bites of paradise that disappear faster than you can say “save some for tomorrow!” I think they’re a bit like the famous Girl Scout cookies — a Samoa cookie in a decadent little brownie bite. 

Why You’ll Love This Caramel Brownie Bites Recipe

• Quick Prep Time: Just 20 minutes of hands-on time means you can focus on what matters most: enjoying them with your family!
• Perfectly Portioned: These bite-sized treats satisfy chocolate cravings without the guilt of a full-sized brownie.
• Make-Ahead Friendly: Prepare these the day before your event and they’ll still taste amazing.
• Customizable: Easily adapt with different chocolate chips, caramel brands, or even add nuts for your family’s preferences.
• Impressive Presentation: Their bakery-worthy appearance belies how simple they are to make, perfect for when you need to impress!

👩‍🍳 Sometimes you just need a shortcut recipe, and these s’mores brownie bowls are always a hit with kids and adult, too!

Recipe Ingredients

• Coconut — Use the sweetened and shredded kind.
• Vegetable Oil
• Egg
• Water
• Chocolate Brownie Mix — I used the Ghirardelli Triple Chocolate Brownie Mix.
• Caramels — I used Peter’s caramels.
• Evaporated Milk
• Dark Chocolate — I used Guittard Dark Chocolate Flavored A’Peels.

See the recipe card below for full information on ingredients and quantities.

How To Make Caramel Brownie Bites

Step 1: Preheat oven to 325º. Toast coconut on rimmed baking sheet for 15 minutes or until golden brown, stirring occasionally. Remove to a plate to cool.

Step 2: Line mini muffin pans with paper liners. In a large mixing bowl, whisk together water, oil and egg until well combined. Add brownie mix and stir until well blended. Scoop 1 tablespoon brownie batter in to each of the paper lined muffin cups. Bake brownies 15 minutes until the brownies are firm to the touch. Don’t overbake, you want them to be fudgy.

Step 3: While brownies are baking, put the caramel and evaporated milk in a microwave safe bowl. Cook on high for 1 minute and stir. Cook on 50% power for 1 minute or until caramel starts to bubble. Stir again. Repeat until caramel is melted and combined with milk. Stir in toasted coconut. Set aside until ready to use.

Step 4: Remove baked brownies from oven and using the end of a wooden spoon handle, make an indentation in the center of each brownie. Fill with caramel filling. (Reheat caramel filling on 50% power if necessary.)

Step 5: Melt chocolate in microwave safe bowl on 50% power, stirring often. When melted, put in a small Ziploc bag, snip off a little bit of the corner of the bag. Drizzle over the top of the caramel filling.

Recipe FAQs

Expert Tips

• Don’t Skip the Liners: The paper liners aren’t just for looks — they make removing these sticky, gooey treats from the pan much easier!
• Watch That Coconut: Toasted coconut can go from golden to burnt quickly, so set a timer and stir frequently during toasting.
• Perfect Indentations: If you don’t have a wooden spoon, the back of a melon baller or rounded measuring spoon works great for making the perfect caramel wells.
• Caramel Control: For easier filling, transfer your warm caramel mixture to a piping bag or squeeze bottle instead of spooning it in.
• Chocolate Drizzle Magic: For the prettiest presentation, allow the caramel to set slightly before adding the chocolate drizzle. This prevents the two from blending together.

Storing Suggestions

Store in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate for up to a week. Just bring them to room temperature before serving for the best fudgy texture.

These freeze beautifully for up to 3 months. Place them in a single layer in a freezer-safe container, separating layers with parchment paper. Thaw overnight in the refrigerator before serving.

More Brownie Recipes to Consider

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Caramel Brownie Bites

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Servings: 48 brownie bites

Calories: 66kcal

Author: Melissa Griffiths

Cook ModePrevent your screen from going to sleep

Ingredients 

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• ¾ cup sweetened shredded coconut
• ⅓ cup vegetable oil
• 1 egg
• ⅓ cup water
• 1 pouch Ghirardelli Triple Chocolate Brownie Mix
• 15 ounces Peters Caramel approximately 1 ⅓ cups
• 1 tablespoon evaporated milk
• ½ cup Guittard Dark Chocolate Apeels or other dark chocolate

Instructions

• Preheat oven to 325º.
• Toast coconut on rimmed baking sheet for 15 minutes or until golden brown, stirring occasionally. Remove to a plate to cool.
• Line mini muffin pans with paper liners. (The brownies are difficult to remove from the pan without liners.)
• In a large mixing bowl, whisk together water, oil and egg until well combined. Add brownie mix and stir until well blended. Scoop 1 tablespoon brownie batter in to each of the paper lined muffin cups.
• Bake brownies 15 minutes until the brownies are firm to the touch. Don’t overbake, you want them to be fudgy.
• While brownies are baking, put the caramel and evaporated milk in a microwave safe bowl. Cook on high for 1 minute. Stir. Cook on 50% power for 1 minute or until caramel starts to bubble. Stir again. Repeat until caramel is melted and combined with milk.
• Stir in toasted coconut. Set aside until ready to use.
• Remove baked brownies from oven and using the end of a wooden spoon handle, make an indentation in the center of each brownie. Fill with caramel filling. (Reheat caramel filling on 50% power if necessary.)
• Melt chocolate in microwave safe bowl on 50% power, stirring often. When melted, put in a small Ziploc bag, snip off a little bit of the corner of the bag. Drizzle over the top of the caramel filling.

Notes

• High altitude adjustments: add ¼ cup flour to brownie mix and an addition 2 tablespoons water.
• Any good quality caramel will work! Kraft caramel bits, wrapped caramel candies, or even a thick caramel sauce can be substituted.
• Increase the baking time to 20-22 minutes if using standard-sized muffin cups.
• The liners are actually necessary in this recipe as they keep the brownies from sticking to the pan!

Nutrition

Calories: 66kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 26mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.3mg