Salted Caramel Swirl Brownies: My Go-To Crave-Worthy Treat
Let Me Tell You About These Brownies…
So a while back, I was trying to impress my little brother (who, to be fair, eats almost anything with chocolate) and I threw together these salted caramel swirl brownies. I sort of winged it, used up leftover chocolates from Christmas, and put some caramel on top because, well, why not? Fast-forward to now: they’re requested at every family get-together. And I swear, the caramel bits are like edible gold. That first time, I dropped some sea salt on by accident and, holy cow, game changer. Anyway, if you like a good mix of gooey, fudgy, and a dash of salt—this is your jam. Or, well, your brownie.
Why These Are a Hit in My House (& Maybe Yours?)
I make these whenever someone needs cheering up, if it’s dreary out or exams just ended (and honestly, sometimes I bake ‘em just because my sweet tooth won’t quit). My family goes nuts for salted caramel swirl brownies because every bite has a little surprise—fudgy chocolate in one mouthful, then a sticky sweet-salty bit the next (oh, and if you’re worried about the swirl part, it never looks Instagram-perfect for me either and everyone still digs in!). Plus, they’re way faster to send round the table than a cake—that’s a win if you ask me. Carl once tried to sneak two extra pieces; I called him out but who can blame the man?
What You’ll Need – But Don’t Stress If You’re Missing Something
- 200g dark chocolate (good old baking choc is fine, but, honestly, I sometimes use whatever random bars are left in my treat drawer)
- 175g unsalted butter (melted—if you’re using salted, that’s ok, just go easy on the extra salt bits later)
- 250g caster sugar (granulated will work in a pinch, I’ve even mixed brown sugar in before)
- 3 large eggs (medium size is fine, but my grandmother always insisted bigger is better… she was probably right)
- 100g plain flour (all-purpose, but I tried self-raising once and the brownies were oddly cake-like, not in a good way!)
- 30g cocoa powder (Dutch-process gives a richer taste, but I’ve honestly chucked in drinking chocolate powder, too. I know, scandalous.)
- 1 teaspoon vanilla extract
- 150ml caramel sauce (I use store-bought on busy weeks but making your own is magic: the Sally’s Baking Addiction recipe has never failed me)
- 1 heaped teaspoon flaky sea salt (Maldon’s my fave, but even cheap stuff works – it’s for the drama, not perfection)
How I Make Salted Caramel Swirl Brownies (Don’t Panic!)
- Preheat your oven to 180°C (350°F), and line a square baking tin (about 8″/20cm) with baking paper. Greasing is optional – but I always do, just in case.
- Melt the chocolate & butter together. Easiest way? Microwave in 30 sec bursts, stirring between, until smooth. Or, if you don’t have a microwave, do it slow on the hob over barely simmering water. Just don’t let water into the chocolate or you’ll get a weird grainy mess (trust me, been there).
- In another bowl, whisk the sugar and eggs together, until just combined. Don’t go crazy or the brownies end up more airy than dense.
- Pour the melted choc mixture into the eggs & sugar. Do it slowly so you don’t scramble them. Add vanilla at this point (I always forget, but it’s fine if you do… just add it quick before the flour).
- Sift in flour and cocoa powder, then fold by hand. Don’t overmix. This is the part where I usually sneak a taste; who can say no?
- Scrape most of the batter into your tin, but save about a heaped tablespoon.
- Drizzle (or, let’s be honest, glob on) the caramel over the batter in the tin. Use a knife or random spoon handle to swirl it around. Plop little blobs of that saved brownie batter on top, then swirl again. It’s a mess, but it’s the good kind.
- Sprinkle with your flaky salt— as much or as little as you like. (I once went overboard and my family said it tasted like the sea. So. Moderation.)
- Bake for around 25 minutes. Give or take a couple; the top should look set, but a toothpick poked in comes out a little sticky. If you want ultra-fudgy bits, err on the shorter side.
- Let cool before cutting. This is honestly the hardest step. But (and I say this lovingly) try, otherwise they fall apart—a vital lesson that patience builds better brownies.
Stuff I’ve Learned Along the Way (The Hard Way)
- If you swirl the caramel too much, it disappears. Actually, for proper swirls, less is more.
- Expensive chocolate is nice, but, in my opinion, basic supermarket stuff tastes just right for this.
- The brownies firm up loads after a night in the fridge. I think they taste even better the next day (just hands off until then, if you can make it!)
What Else Can You Try?
- I’ve swapped caramel for peanut butter swirl—pretty epic, if less dramatic.
- Once, I chucked in marshmallows. They vanished into goo (not recommended—unless you like sticky surprises).
- Used chopped pecans on top once. Worked out a treat!
Equipment (But Honestly, Don’t Sweat It)
All you properly need is a baking tin, a few bowls, and a whisk or spoon. I keep losing my actual baking spatula, so sometimes I just use the back of a sturdy tablespoon. If you don’t have a sifter for the flour, tapping it through your (clean) fingers works just fine. Or use a fork, in a pinch. No stress.
How Long Will They Keep? (But…)
I store ‘em in an airtight container at room temp for about 3 days. If they last that long. Actually, they never last that long in my house. I once found a lone brownie chunk hiding in the bread bin 2 days later (still tasted fantastic, if a bit lonely).
How Do You Serve Yours?
We cut them into massive squares for movie night (portion control… what’s that?). Sometimes I nuke them for 10 seconds to re-melt the caramel, then plop a scoop of vanilla ice cream on top. Or, if it’s breakfast (I’m not judging), black coffee is perfect. My uncle Steve always drops a pinch more salt before eating—he says it’s the secret. He’s wrong, but let him live.
My Pro Tips (Learned the Hard-ish Way)
- I once tried tossing everything in a food processor to save time. Nah; the brownies got tough. Just hand-mixing is plenty.
- Patience with the cooling is key. I’ve hacked into them too early, and they collapse into a puddle. Delicious, but a mess.
- Actually, if you use extra caramel, place a tray underneath in case it bubbles over. Cleaning baked-on caramel off the oven floor is no one’s idea of fun.
FAQ, Because Folks Always Ask!
- Can I freeze these? Yep, for up to 2 months, though honestly they’re best fresh. Just wrap tight, and maybe warm ‘em up before eating. Freezing changes the texture a bit but not in a disaster sort of way.
- Do I have to use sea salt? No, you can skip it or use regular table salt in a pinch. Although, sea salt just gives a pop (it’s fancy and fun). You do you!
- Can I double the batch? For sure. Just use a bigger tin and add a few minutes to the baking time. Oh, and check out King Arthur’s big batch brownie tips —they know their stuff.
- Is homemade caramel sauce worth it? I think so! But some days, honestly, it’s all about speed. Store-bought is 98% as good when you’re in a rush.
Oh, did I ever tell you about the time I let the neighbor borrow a pan of these? She never gave back the dish, but we’re still friends. That’s the magic of brownies, I guess. Anyway—enjoy baking! Let me know how they turn out.
Ingredients
- 1 cup (225g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup (240ml) salted caramel sauce, divided
- 1/2 teaspoon flaky sea salt, for topping
Instructions
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1Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
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2In a large mixing bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla extract, mixing well.
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3Sift in flour, cocoa powder, and salt. Fold gently until just combined—do not overmix.
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4Pour batter into the prepared pan and smooth the top. Drizzle 3/4 cup of salted caramel sauce over the batter and swirl gently using a knife.
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5Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool completely in the pan.
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6Drizzle the remaining caramel sauce over the cooled brownies and sprinkle with flaky sea salt before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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