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Gooey Salted Caramel Swirl Brownies

Two stacked, fudgy caramel brownies oozing with gooey caramel and topped with sea salt.
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Make these rich, fudgy caramel brownies with a decadent, gooey caramel swirl and a sprinkle of sea salt. This recipe delivers the best caramel brownies that are better than any box mix.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt (for the batter)
  • 1 cup soft, store-bought caramel candies (or homemade caramel sauce)
  • 1/4 cup heavy cream (if using caramel candies)
  • Flaky sea salt, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
  3. Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, and 1/2 teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix to keep your brownies fudgy.
  6. Pour half of the brownie batter into the prepared pan and spread evenly.
  7. Prepare the caramel: If using caramel candies, place them in a microwave-safe bowl with the heavy cream. Microwave in 30-second intervals, stirring in between, until smooth and pourable. If using pre-made caramel sauce, warm it slightly.
  8. Drizzle or dollop about two-thirds of the warm caramel mixture over the batter in the pan.
  9. Gently pour the remaining brownie batter over the caramel layer.
  10. Dollop the remaining caramel mixture on top of the second batter layer.
  11. Use a knife or skewer to gently swirl the caramel into the top layer of batter to create ribbons.
  12. Sprinkle the top generously with flaky sea salt.
  13. Bake for 30 to 35 minutes. The edges should look set, but the center should still be slightly gooey when tested with a toothpick (it should have moist crumbs attached, not wet batter).
  14. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  15. Once cool, cut into squares. For the cleanest cuts, chill the brownies for at least one hour before slicing.

Notes

  • For the fudgiest texture, avoid overbaking. A slightly underdone center sets up as it cools.
  • If you want a thicker, stuffed layer, use the full amount of caramel and spread half over the first layer of batter, then top with the second layer of batter before swirling the rest on top.
  • You can add 1/2 cup of chopped pecans or chocolate chips to the batter for turtle brownies.
  • See our Pinterest account for more baking inspiration!

Nutrition

Find it online: https://kitchenuser.net/caramel-brownies-fudgy-gooey-recipe/