Salted Caramel Swirl Brownies

Salted Caramel Swirl Brownies ingredients

• 1 cup unsalted butter
• 1.5 cups granulated sugar
• 0.5 cup light brown sugar
• 3 large eggs
• 1.5 tsp vanilla extract
• 0.75 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 0.5 tsp salt
• 0.75 cup semi-sweet chocolate chips
• 1 cup granulated sugar
• 0.25 cup water
• 0.5 cup heavy cream
• 4 tbsp unsalted butter
• 0.5 tsp sea salt

Watch how to make Salted Caramel Swirl Brownies

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Salted Caramel Swirl Brownies

1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing an overhang on the sides for easy removal, and lightly grease the parchment.
2. **Prepare the Brownie Batter:** In a large microwave-safe bowl or using a double boiler, melt 1 cup of unsalted butter. Add 1.5 cups of granulated sugar and 0.5 cup of light brown sugar; whisk until the sugars are fully dissolved and the mixture is smooth.
3. Whisk in 3 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in 1.5 teaspoons of vanilla extract.
4. In a separate medium bowl, combine 0.75 cup of unsweetened cocoa powder, 1 cup of all-purpose flour, and 0.5 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Fold in 0.75 cup of semi-sweet chocolate chips.
5. Pour half of the brownie batter into the prepared pan and spread it evenly across the bottom. Set aside the remaining brownie batter.
6. **Prepare the Salted Caramel Sauce:** In a heavy-bottomed saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Heat over medium-high heat without stirring; instead, swirl the pan occasionally to help the sugar dissolve evenly and prevent burning.
7. Continue cooking until the sugar mixture turns a rich amber color, which typically takes about 8-10 minutes. Immediately remove the pan from the heat. Carefully and slowly pour in 0.5 cup of warmed heavy cream while whisking constantly; be aware that the mixture will bubble vigorously.
8. Add 4 tablespoons of cubed, room temperature unsalted butter and 0.5 teaspoon of sea salt, whisking until the butter is fully melted and the caramel is smooth and glossy. Let the caramel cool for about 10-15 minutes, or until it has thickened slightly but is still easily pourable.
9. Drizzle about half of the slightly cooled caramel sauce over the layer of brownie batter in the pan. Dollop spoonfuls of the reserved brownie batter over the caramel layer.
10. Using a knife or a skewer, gently swirl the caramel and brownie batter together to create beautiful marbled patterns.
11. Bake for 35-40 minutes, or until the edges are set and a toothpick inserted into the chocolate-rich sections (avoiding obvious caramel puddles) comes out with moist crumbs, not wet batter.
12. Remove the pan from the oven. Immediately drizzle the remaining caramel sauce (you may need to gently rewarm it for a few seconds to make it pourable again) over the hot brownies and sprinkle with an additional pinch of sea salt, if desired, for extra flavor.
13. Allow the brownies to cool completely in the pan on a wire rack for at least 3-4 hours before cutting into squares. This extended cooling time is essential for the caramel layer to set properly and prevent a sticky mess.

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