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Ultimate Fudgy Salted Caramel Swirl Brownies

Close-up of a fudgy caramel brownie square with a gooey caramel layer and flaky sea salt.
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Make rich, fudgy brownies with a decadent, gooey salted caramel swirl. This no-fail recipe delivers intense chocolate flavor and a perfect chewy texture for impressive dessert bars.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup store-bought soft caramel candies (or homemade caramel sauce)
  • 1/2 teaspoon flaky sea salt, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter and granulated sugar until fully combined.
  3. Whisk in the eggs one at a time until the mixture is smooth and glossy. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix. Fold in the chocolate chips.
  6. Pour half of the brownie batter into the prepared pan and spread evenly.
  7. If using soft caramel candies, place them evenly over the batter. If using caramel sauce, drizzle half of the sauce over the batter.
  8. Top with the remaining brownie batter, spreading gently to cover the caramel layer. Drizzle the remaining caramel sauce over the top layer.
  9. Use a knife or skewer to gently swirl the caramel into the top layer of batter to create ribbons.
  10. Bake for 28 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
  11. Remove the pan from the oven and immediately sprinkle the top evenly with flaky sea salt.
  12. Let the brownies cool completely in the pan on a wire rack. Cooling is essential for clean, gooey slices.
  13. Once fully cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares.

Notes

  • For the fudgiest texture, avoid baking past the point where a toothpick comes out with moist crumbs. Overbaking creates cakey brownies.
  • If you prefer a thicker caramel layer, use soft, store-bought caramel candies instead of sauce, placing them directly on the first layer of batter.
  • Chill the brownies for at least 2 hours, or briefly in the freezer, before slicing for the cleanest cuts.

Nutrition

Find it online: https://cookerycommand.com/fudgy-salted-caramel-brownies/