These fudgy caramel swirl brownies are rich, chewy, and deeply chocolatey, with ribbons of buttery caramel baked right into every bite. Finished with a light sprinkle of flaky salt, they strike the perfect balance between sweet, salty, and indulgent, making them ideal for celebrations or quiet treats at home.

Why You’ll Love This Recipe

These brownies have an ultra-fudgy texture that stays moist for days.
The caramel swirls melt into the batter, creating pockets of gooey sweetness throughout.
They are easy to make ahead and store beautifully.
A simple brownie base feels elevated and special without complicated steps.
They are perfect for sharing, gifting, or freezing for later cravings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Caramel sauce
1/3 cup caramel sauce, plus 3 to 4 tablespoons extra for drizzling

Dry ingredients
1 1/4 cups all-purpose flour (168 g)
1/4 cup Dutch-processed cocoa powder (24 g)

Chocolate base
3/4 cup unsalted butter (168 g)
3 ounces unsweetened chocolate, chopped

Sweeteners and flavoring
1 1/4 cups granulated sugar (260 g)
1/4 cup brown sugar (46 g)
1 teaspoon kosher salt
2 teaspoons vanilla extract

Eggs
3 large eggs, at room temperature

Topping
1/2 to 3/4 teaspoon flaky salt, optional

Directions

Preheat the oven to 325°F (165°C). Lightly grease an 8 x 8 inch metal baking pan. Line it with parchment paper, leaving an overhang on two sides, and spray the parchment lightly.

In a small bowl, whisk together the flour and cocoa powder until evenly combined. Set aside.

In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring frequently until smooth. Remove from the heat.

Add the granulated sugar, brown sugar, kosher salt, and vanilla extract to the warm chocolate mixture. Stir until combined; the mixture will look slightly grainy.

Add the eggs one at a time, stirring vigorously after each addition until the batter becomes smooth and glossy.

Add the flour and cocoa mixture to the batter and fold gently with a spatula until fully incorporated. The batter will be thick and shiny.

Scrape the batter into the prepared pan and smooth the top. Spoon about 1/3 cup of caramel sauce over the batter in several dollops. Use a knife to gently swirl the caramel into the top layer of the brownie batter, leaving visible streaks.

Sprinkle lightly with flaky salt if using.

Bake for 35 to 40 minutes, until the center is set but still very soft and fudgy. The caramel will look melted but will firm up as the brownies cool.

Let the brownies cool completely in the pan. Drizzle with additional caramel sauce before slicing and serving.

Servings and timing

Servings: 12 brownies

Prep time: 20 minutes
Bake time: 35–40 minutes
Cooling time: 30–40 minutes
Total time: about 1 hour and 30 minutes

Variations

Add 1/2 cup toasted nuts such as pecans or walnuts to the batter for extra crunch.
Stir 1/2 cup chocolate chips into the batter for a more intense chocolate flavor.
Use salted caramel sauce and skip the flaky salt topping for a deeper caramel profile.
Add a pinch of espresso powder to the batter to enhance the chocolate flavor.

Storage/Reheating

Store brownies covered at room temperature for up to 3 days.
Refrigerate in an airtight container for up to 7 days.
Freeze sliced brownies, wrapped tightly, for up to 3 months. Thaw at room temperature before serving.
To reheat, warm individual brownies briefly in the microwave for 10 to 15 seconds for a softer texture.

FAQs

Can I use store-bought caramel sauce?

Yes, a thick, high-quality store-bought caramel sauce works well in this recipe.

Why is my brownie batter so thick?

This recipe is designed to produce a thick batter, which results in a dense, fudgy texture.

Can I use natural cocoa powder instead of Dutch-processed?

Yes, natural cocoa powder can be used with very similar results.

How do I know when the brownies are done?

The center should be set but soft, and a toothpick will not come out clean due to the caramel.

Can I double this recipe?

Yes, double the ingredients and bake in a 9 x 13 inch pan, increasing bake time slightly.

Should I refrigerate the caramel sauce?

Yes, extra caramel sauce should be stored in the refrigerator in a sealed container.

Can I make these brownies ahead of time?

Absolutely. They taste even better the next day once fully set.

Why did my caramel sink?

Some sinking is normal and creates gooey pockets throughout the brownies.

Can I use a glass baking dish?

Yes, but baking time may increase by 10 to 15 minutes.

Do these brownies need frosting?

No, the caramel drizzle and flaky salt provide plenty of flavor on their own.

Conclusion

Fudgy caramel swirl brownies are a simple yet impressive dessert that delivers rich chocolate flavor with irresistible caramel sweetness. Whether you bake them for a special occasion or keep a batch on hand for everyday treats, these brownies are guaranteed to satisfy and quickly become a favorite in your kitchen.

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