Caramel Swirl Brownies
Classic fudge brownies ribboned with homemade salted caramel. Gooey, salty-sweet, and impossible to resist.
25
Prep
32
Bake
57
Total min
Ingredients
- 180g dark chocolate (65% cocoa), chopped
- 130g unsalted butter, cubed
- 180g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 90g all-purpose flour
- 25g cocoa powder
- ½ tsp fine salt
- Salted Caramel —
- 100g caster sugar
- 60ml heavy cream, warmed
- 30g unsalted butter
- ½ tsp flaky sea salt
Instructions
Make the Salted Caramel
In a small saucepan over medium heat, melt the sugar without stirring — just swirl the pan occasionally — until it turns a deep amber colour. Remove from heat immediately and carefully whisk in the warm cream (it will bubble vigorously). Stir in butter and sea salt until smooth. Set aside to cool for 15 minutes.
Prepare the Brownie Base
Preheat oven to 175°C (350°F). Line a 20×20 cm pan with parchment. Melt chocolate and butter together over a bain-marie, then cool slightly. Whisk in sugar, then add eggs one at a time until the batter turns glossy. Fold in flour, cocoa, and salt until just combined.
Swirl
Pour the brownie batter into the pan. Drop spoonfuls of the cooled caramel over the surface. Use a skewer to drag through the caramel in a figure-eight pattern to create swirls. Less is more — don’t over-swirl.
Bake & Cool
Bake for 30–34 minutes until the edges are firm and the caramel has slightly darkened. Cool completely in the pan — at least 2 hours. The caramel will become less sticky as it sets. Cut into 16 squares.