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.

Why You’ll Love This Decadent Caramel Swirl Brownies

– Shiny, crackly tops with a fudgy, not cakey, middle—aka the dream.
– Thick caramel ribbons that bake into chewy pockets. Add flaky salt and try not to cry.
– One bowl. Wooden spoon. Zero special equipment.
– Pantry-friendly: butter, chocolate, cocoa, sugar, eggs, flour. Caramel from a jar is fine. Heroic, even.
– Bakes in about 30 minutes, slices clean after a short chill, freezes like a champ.

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

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– 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.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

1x2x3x

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.