• Author: Kavitha
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8 inch brownie or 30-40 mini brownie bites 1x


  • 3/4 cup All Purpose Flour
  • 1/4 cup Cocoa Powder
  • 1/2 cup Sugar (adjust to taste)
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • a pinch of Salt
  • 1/4 cup Vegetable Oil
  • 1/2 cup Milk or Buttermilk (plus some more if batter too thick)
  • 1/3 cup thick Caramel sauce * (homemade or store bought)


  • Buttermilk substitute – beat 1/4 cup of yogurt to smooth paste and mix another 1/4 cup water with it


  1. Preheat oven to 160C. Grease and line mini cupcake molds.
  2. Mix the dry ingredients in a mixing bowl.
  3. Add oil, buttermilk / milk and mix to form a smooth brownie batter.(DO not over mix or you’ll end up with a bread like texture). If batter is too thick, add & mix additional spoons of milk / buttermilk to loosen up.
  4. Fill about 3/4th of the cupcake molds with the batter
  5. Add about a teaspoon of thick caramel sauce in the center of each brownie.
  6. With a knife, just swirl the sauce into the batter
  7. Bake at 150 C for 18-20 minutes (25 minutes if baking as a whole brownie) or until the brownies are completely cooker through.
  8. Let them cool completely before serving!


  1. If you want to bake as a 8X8 brownie, pour the entire brownie batter in the pan. Flatten it out. Drop dollops of Caramel Sauce in different place all over the top of the batter. With a knife swirl the caramel sauce into the batter. Bake at 160C for 25-30 minutes or until completely done
  2. Alternatively, you can simply add the caramel sauce to the batter and mix it. It will still taste similar with the swirl pattern
  3. If baking in convection oven, reduce temperature to 150C and bake longer to avoid cracking of the tops
  4. (You can also use your own brownie batter recipe.)