Chocolate Fudge Brownies Salted Caramel (Printable version)

Decadent chocolate brownies infused with gooey salted caramel swirls, perfect for a sweet indulgence.

# What You'll Need:

→ Brownies

01 - 6 oz unsalted butter, melted
02 - 1 cup granulated sugar
03 - ½ cup packed brown sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - ¾ cup all-purpose flour
07 - ¾ cup unsweetened cocoa powder
08 - ½ tsp sea salt
09 - 3.5 oz dark chocolate, chopped

→ Salted Caramel

10 - ½ cup granulated sugar
11 - 3 tbsp unsalted butter, cubed
12 - ¼ cup heavy cream
13 - ½ tsp flaky sea salt

# Directions:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over medium heat, melt the sugar while stirring constantly until it turns amber. Add the butter and whisk until melted. Remove from heat, carefully whisk in the cream (it will bubble), then stir in the flaky sea salt. Allow to cool to room temperature.
03 - In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, mixing until glossy.
04 - Sift the flour, cocoa powder, and sea salt over the wet mixture. Fold gently until just combined. Stir in the chopped dark chocolate.
05 - Pour the brownie batter into the prepared pan and smooth the surface. Drizzle the cooled salted caramel over the batter, then swirl gently using a knife or skewer to create a marbled effect.
06 - Bake for 28 to 32 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs attached.
07 - Allow the brownies to cool completely in the pan before lifting out using the parchment overhang. Cut into 12 squares and serve.

# Expert advice:

01 -
  • They're fudgy in the middle with just enough structure to slice cleanly, no crumbly mess.
  • The salted caramel swirl looks fancy but honestly takes five minutes to pull off.
  • One brownie with ice cream feels like a moment of real celebration, not just dessert.
02 -
  • Watch that caramel like a hawk once it starts turning color—the line between perfect amber and burnt happens in about 30 seconds.
  • Don't skip cooling the caramel before swirling it into the batter or you'll end up with scrambled eggs instead of swirls.
  • Baking time varies wildly by oven; start checking at 28 minutes so you don't overbake them.
03 -
  • Chop your chocolate roughly instead of using chips—they melt into pockets of richness rather than staying as distinct pieces.
  • If you want gooier brownies, bake on the lower end of the time range and they'll stay soft even after cooling completely.

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