Decadent Caramel Swirl Brownies

These are the brownies you pull out when you need a little drama. Deep, fudgy chocolate cut with warm ribbons of caramel that go chewy at the edges and glossy on top. They’re one-bowl, no mixer, and honestly a tiny bit over-the-top in the best “I meant to do that” way. If you’ve been chasing that crackly top with a gooey center situation—this is it.

My husband claims the corner pieces like a dragon with a treasure hoard. Our kid is the official swirl manager, which means a spoon in each hand and caramel everywhere, and somehow they still come out gorgeous. These have shown up for birthdays, late-night Netflix, and that one time the neighbor knocked with “just checking in” and left with half the pan. A staple, chaos and all.

How to Make It

Preheat to 350°F and line an 8×8-inch pan with parchment, leaving little wings so you can yoink the whole slab out later. Melt 10 tablespoons unsalted butter with 4 ounces chopped dark chocolate (60–70%)—microwave in 20–30 second bursts or do the bowl-over-simmering-water thing. Stir till glossy.

Whisk in 3/4 cup granulated sugar and 1/2 cup packed brown sugar. Now add 2 large eggs plus 1 egg yolk and 2 teaspoons vanilla. Give it a serious whisk for 30–45 seconds so you get that shiny top later. If you’ve got 1/2 teaspoon espresso powder, toss it in—it deepens the chocolate without tasting like coffee.

Fold in your dries: 3/4 cup all-purpose flour, 1/4 cup cocoa powder, and 1/2 teaspoon kosher salt. Don’t overmix—just faint streaks gone. Spread the batter in the pan. Warm 1/2 to 2/3 cup thick caramel (dulce de leche or jarred caramel; microwave 10 seconds if stiff) and dollop it all over in tablespoon blobs. Drag a knife or chopstick in lazy figure-eights. Stop before you over-swirl it into oblivion.

Optional but highly recommended: sprinkle on a little flaky salt. Bake 28–32 minutes until the edges are set and the center still has a tiny jiggle. A toothpick should come out with moist crumbs (caramel might smear—ignore that part). Cool in the pan at least 30–60 minutes so the caramel sets and you don’t end up with a delicious mess. Slice into 16 squares if you’re sharing, 9 if you’re not.

✔Ingredient Notes

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– Unsalted butter: Melts with the chocolate for body and fudginess. Brown it first if you’re feeling fancy—just cool 5 minutes before whisking in sugars.
– Dark chocolate (60–70%): Chopped bar melts smoother than chips. Too sweet? Go 70%. Too bitter? Mix half milk chocolate.
– Granulated + brown sugar: The combo gives shiny tops (granulated) and chew (brown). Cutting sugar too much can kill the crackle—trim lightly if you must.
– Eggs + extra yolk: Structure plus richness. Room temp helps everything blend. Cold eggs can make the butter seize—been there, grainy that.
– All-purpose flour + cocoa powder: Minimal flour keeps it fudgy; cocoa boosts chocolate without more liquid. Dutch-process gives deeper color; natural is fine.
– Caramel sauce/dulce de leche: Thick is key so it doesn’t vanish. If yours is runny, microwave 10 seconds, stir in a pinch of salt, and don’t over-swirl.
– Espresso powder (optional): Doesn’t make it taste like coffee—just makes the chocolate taste “more chocolate.” Skip if you want, brownies still slap.
– Flaky salt: Tiny sprinkle on top = big “oh wow” moment. Table salt won’t do the same thing—save it for the batter.

✔Recipe Steps

1. Preheat oven to 350°F and line an 8×8-inch pan with parchment.
2. Melt butter and chopped chocolate until smooth; cool 1–2 minutes.
3. Whisk in granulated and brown sugar, then eggs, yolk, vanilla, and espresso powder until glossy.
4. Fold in flour, cocoa, and salt just until combined; spread batter in pan.
5. Dollop caramel over the top and gently swirl; sprinkle flaky salt.
6. Bake 28–32 minutes, cool 30–60 minutes, then lift out and slice.

What to Serve It With

– A scoop of vanilla bean ice cream because hot-cold chaos is elite.
– Strong coffee or an iced latte (the bitterness is a nice balance).
– Fresh strawberries or cherries if you want a little tart pop.
– Whipped cream cloud and a dust of cocoa if you’re going for drama.

✔Tips & Mistakes

– Don’t overbake. Pull when the center is barely set—carryover heat finishes the job.
– Swirl lightly. If you mix too much, the caramel disappears into the batter.
– Use a metal pan if you can; glass runs hot and can overbake edges.
– Want crackly tops? Whisk the sugar + eggs well and don’t skimp on granulated sugar.
– Let them cool. I know. But warm caramel slices messy. Tastes great—just not cute.
– Measure flour with a light hand; heavy cups = cakey brownies.

✔Storage Tips

Counter: Cover and keep at room temp for 2–3 days. Fridge: Up to 5 days—they get extra fudgy cold (A+ for late-night bites). Freezer: Wrap individually and freeze up to 2 months; thaw on the counter or eat them half-frozen like a criminal. Breakfast brownie? Absolutely no shame—great with coffee.

✔Variations and Substitutions

– Swap dulce de leche for the caramel if you want thicker, toastier ribbons.
– Peanut butter swirl instead of caramel: warm 1/2 cup PB with a splash of milk, swirl.
– Tahini swirl = nutty, grown-up vibe. Add sesame seeds on top if you’re bold.
– Add-ins: 1/2 cup toasted pecans or walnuts; 1/2 cup chocolate chips for extra pockets.
– Make it gluten-free: Use a 1:1 GF baking blend (with xanthan gum) and don’t overbake.
– Dairy-free: Use vegan butter and a dairy-free chocolate; go with a coconut caramel.
– Sweetness control: Reduce granulated sugar by 2–3 tablespoons; don’t cut too much or you’ll lose that shiny top.
– For a salted caramel knock-out: Stir 1/4 teaspoon flaky salt into the caramel before swirling.

Frequently Asked Questions

Decadent Caramel Swirl Brownies

Ultra-fudgy brownies marbled with ribbons of buttery caramel and finished with a touch of flaky sea salt. Shiny tops, dense middles, and swirls in every bite.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter melted and slightly cooled
• ▢ 1.25 cups granulated sugar
• ▢ 0.75 cup light brown sugar packed
• ▢ 3 large eggs room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup all-purpose flour spooned and leveled
• ▢ 0.75 cup unsweetened cocoa powder natural, not Dutch-process
• ▢ 0.5 teaspoon fine sea salt
• ▢ 0.5 teaspoon espresso powder optional, enhances chocolate flavor
• ▢ 0.75 cup semi-sweet chocolate chips
• ▢ 0.75 cup thick caramel sauce store-bought or homemade
• ▢ 0.5 teaspoon flaky sea salt optional, for finishing

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8x8 inch metal pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
• In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy and well combined.
• Whisk in the eggs one at a time, beating vigorously for 30 to 45 seconds after each addition until the mixture thickens and looks shiny. Stir in vanilla.
• In a separate bowl, whisk flour, cocoa powder, sea salt, and espresso powder. Sift if lumpy.
• Fold dry ingredients into the wet mixture just until no dry streaks remain. Fold in chocolate chips; do not overmix.
• Spread half of the batter into the prepared pan. Warm the caramel sauce slightly until pourable (not hot). Dollop half of the caramel over the batter and gently swirl with a knife. Top with remaining batter and repeat with remaining caramel, making figure-8 swirls.
• Bake for 28 to 32 minutes, until the edges are set and a toothpick inserted 2 inches from the edge comes out with moist crumbs (the center may still look slightly soft).
• Cool the pan on a rack for 1 hour. Sprinkle with flaky sea salt, then chill for 30 minutes for cleaner slices. Lift out and cut into 16 squares.

Notes

For the cleanest swirls, use a thick caramel. If your caramel is thin, simmer it for a few minutes to reduce before cooling. Avoid overbaking to keep the brownies fudgy—carryover heat will finish the center. Store covered at room temperature for 2 days or refrigerate up to 5 days; freeze up to 2 months.