Chocolate Fudge Brownies Salted Caramel

There's something about the smell of melting chocolate that stops time in the kitchen. I discovered these brownies on a rainy afternoon when I wanted something richer than usual, something that would justify a second cup of coffee. The salted caramel drizzled through the batter creates this beautiful marble pattern, and the first bite is pure indulgence—fudgy chocolate melting on your tongue followed by that hit of sweet-salty caramel.

I made these for my sister's birthday potluck, and people asked for the recipe before they'd even finished their first piece. Someone said it was the best brownie they'd had in years, and I didn't tell them it was only my second attempt—the first batch I'd overbaked while distracted by a phone call. That mistake taught me the toothpick test is everything.

Ingredients

• Unsalted butter, melted (170 g): Melted butter creates that silky texture that boxed brownies can't touch; it's worth using real butter here.
• Granulated sugar (200 g) and brown sugar (100 g): The combo of both sugars gives you depth—granulated keeps things light, brown sugar brings moisture and richness.
• Eggs (2 large): They bind everything and add that fudgy structure; room temperature ones mix in more smoothly if you remember to pull them out early.
• Vanilla extract (1 tsp): A small amount that rounds out all those chocolate notes without being obvious.
• All-purpose flour (90 g) and unsweetened cocoa powder (60 g): Sift these together or whisk them really well to avoid lumps that'll ruin your texture.
• Sea salt (½ tsp): A pinch in the batter itself, separate from the caramel salt, deepens the chocolate flavor.
• Dark chocolate, chopped (100 g): Use chocolate you'd actually eat; it melts into pockets of richness throughout the brownies.
• Granulated sugar for caramel (100 g): This will turn amber, and it happens faster than you think—watch it closely.
• Unsalted butter for caramel (45 g): Cubed butter melts evenly into hot caramel without creating lumps.
• Heavy cream (60 ml): It'll bubble dramatically when it hits the hot caramel, which is exactly what you want for that silky texture.
• Flaky sea salt for caramel (½ tsp): The finishing salt should be flaky, not fine; it gives you those little bursts of salt that make everything sing.

Instructions

Get your pan ready:

Line your 20x20 cm baking pan with parchment paper, leaving enough overhang on two sides to lift the whole thing out once it's baked. This is what keeps you from scraping brownie bits off the pan edges like you're mining for chocolate.

Make the caramel:

Pour sugar into a medium saucepan over medium heat and stir constantly—this prevents it from burning in spots. Once it's a deep amber color, remove from heat, add cubed butter, whisk until it melts, then slowly pour in cream while whisking. It'll bubble and steam; that's the magic happening. Stir in your flaky sea salt and let it cool while you make the brownie batter.

Mix your base:

Whisk the melted butter with both sugars until smooth and glossy, about a minute. Add your room-temperature eggs and vanilla, whisking until the whole mixture looks silky and pale. This is where you're incorporating air that'll give the brownies structure.

Combine dry ingredients carefully:

Sift flour, cocoa powder, and sea salt together into the wet mixture. Fold gently with a spatula until just combined—don't overmix or your brownies will be tough instead of fudgy. Stir in your chopped chocolate until scattered throughout.

Assemble and swirl:

Pour the batter into your prepared pan and smooth the top with a spatula. Drizzle the cooled caramel in thin lines across the surface, then drag a knife or skewer through it gently to create swirls without overworking it. A few quick passes look better than careful perfection.

Bake to fudgy perfection:

Bake for 28-32 minutes at 175°C. You're looking for the toothpick test: insert one in the center and pull it out with a few moist crumbs still clinging to it. Those crumbs are the difference between fudgy and underbaked, between perfect and raw in the middle.

Cool and cut:

Let the brownies cool completely in the pan—I know it's hard to wait, but cutting warm brownies is a crumbly disaster. Once they're cool, lift out using those parchment overhangs and slice into 12 squares with a sharp knife, wiping it between cuts if the caramel sticks.

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The first time someone's eyes lit up after biting into one of these, I realized it wasn't just about the ingredients—it was about taking the time to layer flavors, to make the caramel by hand, to swirl it carefully. That moment of someone tasting something you made and going quiet for a second, that's what cooking is really about.

The Art of the Caramel Swirl

The swirl isn't about being artistic; it's about creating pockets of caramel throughout so every bite has that sweet-salty element. I've learned that gentle is better than aggressive here—too many knife passes and you end up with streaks instead of pockets. The beauty of these brownies is that they look more complicated than they actually are, which is honestly my favorite kind of dessert to serve.

Texture Secrets

The cocoa powder is key to getting that fudgy crumb instead of cakey—it's less about rising and more about that dense, satisfying texture. Brown sugar keeps the brownies moist by holding onto moisture longer than granulated sugar alone. The trick is respecting the bake time window and pulling them out when there's still a tiny bit of jiggle in the center because they'll set up as they cool.

Serving and Storage

These taste best when served slightly warm, especially if you're adding ice cream on top. They keep in an airtight container for up to four days, though honestly they rarely last that long around my kitchen. Here are my go-to serving ideas.

• Warm brownies with vanilla ice cream is the simplest luxury—the ice cream melts into the caramel swirls.
• A sprinkle of flaky sea salt on top of each slice before serving adds another layer of flavor.
• If you're feeling it, a drizzle of extra caramel on the plate makes any moment feel special.

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These brownies have become my go-to when I need to bring something to a gathering or just want to feel like I've done something a little bit special for myself. There's real joy in a homemade brownie with swirled caramel—it's not fancy, but it's honest.

Recipe Questions

→ How do I achieve the perfect gooey texture?

Bake the brownies towards the lower end of the time range, around 28 minutes, to keep the center moist and fudgy.

→ Can I use a different type of chocolate?

Yes, dark chocolate is preferred for depth, but semi-sweet or bittersweet varieties also work well when chopped and folded in.

→ What is the best way to swirl the caramel?

Drizzle the cooled salted caramel over the batter and gently swirl with a knife or skewer to create a marbled effect before baking.

→ How should these brownies be stored?

Keep them in an airtight container at room temperature for up to four days to maintain freshness and texture.

→ Can I add nuts or other mix-ins?

Yes, chopped toasted nuts or chocolate chips can be folded into the batter for added texture and flavor variety.