Description
Decadent and rich Caramel Swirl Brownies featuring a fudgy cocoa base, pockets of semi-sweet chocolate chips, and a luscious caramel swirl. This easy-to-make recipe yields moist, chocolatey brownies with a delightful caramel contrast perfect for any dessert craving.
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
Caramel Swirl
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat Oven and 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 ensure easy removal.
- 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 well blended.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition until the batter is glossy and slightly thickened.
- Add Dry Ingredients: Sift the unsweetened cocoa powder and all-purpose flour into the wet ingredients. Gently fold the mixture until just combined, taking care not to overmix to keep the brownies tender.
- Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the batter evenly for bursts of chocolate in every bite.
- Assemble Batter and Caramel: Pour half of the brownie batter into the prepared baking pan. Drizzle half of the caramel sauce over the batter, then spread the remaining batter on top. Add the rest of the caramel sauce on top and create swirls by running a knife or skewer gently through the batter and caramel.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not wet batter.
- Cool and Serve: Remove from the oven and allow the brownies to cool slightly in the pan. Once cooled, slice into 12 squares and serve.
Notes
- To make homemade caramel sauce, simmer sugar, butter, and heavy cream until golden and thickened.
- Do not overmix the batter after adding flour to keep brownies tender and fudgy.
- Lining the pan with parchment paper makes removing brownies easier and cleaner.
- Check doneness by toothpick; moist crumbs indicate perfect fudgy brownies.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
