Description
Delight in these rich and fudgy Caramel Swirl Brownies featuring a decadent blend of cocoa and chocolate chips swirled with luscious caramel sauce for the perfect balance of bittersweet and sweet. This recipe yields tender, gooey brownies that are easy to make and perfect for sharing.
Ingredients
Scale
Brownie Batter
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
Swirl
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat & Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and make it easy to lift the brownies out after baking.
- Mix Sugars and Butter: In a large bowl, combine the melted unsalted butter with granulated sugar and brown sugar, stirring until the mixture is smooth and fully blended.
- Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition until the batter appears glossy and well combined.
- Add Dry Ingredients: Sift together the cocoa powder and all-purpose flour, then gently fold them into the wet mixture just until combined to avoid overmixing, which can result in tougher brownies.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter for pockets of melty chocolate throughout.
- Layer Batter & Caramel: Pour half of the brownie batter into the prepared pan and evenly drizzle the caramel sauce over it. Then, add the remaining batter on top. Use a knife or skewer to swirl the caramel through the batter to create beautiful ripples.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not raw batter.
- Cool & Serve: Let the brownies cool slightly in the pan before lifting them out using the parchment paper. Slice into 12 squares and enjoy warm or at room temperature.
Notes
- For a gooier caramel swirl, use a thicker caramel sauce or homemade caramel that is not too runny.
- Allow brownies to cool completely before storing to prevent caramel from making them soggy.
- Can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For an extra indulgent touch, sprinkle flaky sea salt on top before baking.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
