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Decadent Caramel Swirl Brownies

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
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

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.