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Fudgy Salted Caramel Swirl Brownies

Close-up of a fudgy caramel brownie slice with a layer of gooey caramel and topped with chocolate ganache and flaky sea salt.
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Make rich, fudgy brownies with a gooey, homemade salted caramel swirl. This no-fail recipe delivers decadent chocolate flavor and a perfect texture every time.

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
  • 1/4 teaspoon baking powder
  • 1 cup (about 6 ounces) semi-sweet chocolate chips
  • 1 cup prepared salted caramel sauce (store-bought or homemade)
  • 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 well combined.
  3. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Pour half of the brownie batter into the prepared pan and spread evenly.
  8. Drizzle half of the salted caramel sauce over the batter layer. Use a knife or skewer to gently swirl the caramel into the batter.
  9. Spoon the remaining brownie batter over the caramel layer and spread carefully to cover.
  10. Drizzle the remaining caramel sauce over the top layer of batter. Create swirls using a knife or skewer for a marbled effect.
  11. Sprinkle the top lightly with flaky sea salt.
  12. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  13. Let the brownies cool completely in the pan on a wire rack. Cooling is important for clean slices.
  14. Once cool, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares.

Notes

  • For an extra decadent treat, you can stuff the caramel layer: spread half the batter, top with the full cup of caramel, then top with the remaining batter.
  • If you prefer a turtle brownie variation, press chopped pecans onto the caramel layer before adding the top layer of batter.
  • Chill the brownies for at least 2 hours before slicing for the cleanest, fudgiest cuts.

Nutrition

Find it online: https://cookingbyjade.com/caramel-brownies-fudgy-gooey-recipe/