Description
Decadent fudgy brownies swirled with rich, buttery caramel sauce create the ultimate indulgent dessert. These Caramel Swirl Brownies feature a perfectly dense chocolate base with gorgeous ribbons of gooey caramel throughout—easy enough for beginners but impressive enough for special occasions.
Ingredients
Scale
For the Brownies:
- ¾ cup (170g) unsalted butter
- 1¼ cups (250g) granulated sugar
- ⅓ cup (65g) packed light brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ¾ cup (95g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ½ teaspoon salt
- ¾ cup (130g) semi-sweet chocolate chips (optional but recommended)
For the Caramel Swirl:
- ¾ cup (180ml) thick caramel sauce (store-bought or homemade)
- Flaky sea salt for topping (optional)
Instructions
- Prepare your pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment with butter or cooking spray.
- Melt the butter and chocolate base: In a medium saucepan over low heat, melt the butter completely. Remove from heat and stir in both sugars until well combined and slightly glossy. The mixture will look grainy—that’s perfect.
- Add eggs and vanilla: Let the butter mixture cool for 3-4 minutes (so it doesn’t scramble the eggs). Add eggs one at a time, whisking vigorously after each addition until the batter becomes smooth and glossy. Stir in the vanilla extract.
- Incorporate dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt to remove any lumps. Add the dry mixture to the wet ingredients and fold gently with a spatula until just combined—don’t overmix. A few small streaks of flour are okay. Fold in chocolate chips if using.
- Create the base layer: Pour the brownie batter into your prepared pan and spread it evenly with a spatula. The batter will be thick and fudgy.
- Add caramel swirls: Warm your caramel sauce slightly in the microwave (10-15 seconds) so it’s pourable but still thick. Drop spoonfuls of caramel all over the brownie batter surface—about 6-8 dollops distributed evenly.
- Create the swirl pattern: Using a butter knife, toothpick, or skewer, gently swirl the caramel into the brownie batter using a figure-eight or zigzag motion. Don’t overdo it—you want distinct ribbons of caramel, not completely mixed in. Make about 8-10 swirls total.
- Bake to perfection: Place the pan in your preheated oven and bake for 30-35 minutes. The brownies are done when the edges look set and slightly pull away from the pan, and a toothpick inserted into the center (avoiding caramel) comes out with just a few moist crumbs attached. The caramel areas may look slightly underdone—that’s exactly what you want.
- Cool completely: Remove from the oven and immediately sprinkle with flaky sea salt if desired. Let the brownies cool in the pan on a wire rack for at least 1 hour—this step is crucial for the texture to set properly. For cleanest cuts, refrigerate for 30 minutes before slicing.
- Cut and serve: Using the parchment overhang, lift the entire brownie slab out of the pan. Place on a cutting board and use a sharp knife, wiping it clean between cuts, to slice into 16 squares.
Notes
- Caramel choice matters: Use thick caramel sauce, not thin ice cream topping. Brands like Trader Joe’s Fleur de Sel Caramel or Ghirardelli work beautifully. You can also make homemade caramel if you’re feeling ambitious.
- Don’t overbake: Brownies continue cooking as they cool. They should look slightly underdone in the center when you remove them from the oven.
- Storage extends shelf life: These brownies actually improve after a day as the flavors meld. Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days.
- Clean cuts: For professional-looking squares, use a sharp knife and wipe it completely clean between each cut. Warm the knife under hot water and dry it for even cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 285
- Sugar: 32g
- Sodium: 115mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg