Description
Delight in these rich and fudgy Caramel Swirl Brownies, featuring a luscious blend of cocoa, semi-sweet chocolate chips, and decadent caramel ribbons swirled throughout. Perfectly baked to achieve a moist, gooey texture with a sweet caramel twist in every bite, these brownies make an irresistible treat for any occasion.
Ingredients
Scale
Brownie Base
- 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 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 mixing bowl, combine the melted unsalted butter with granulated sugar and brown sugar. Stir until the mixture is smooth and well integrated.
- Add Eggs: Crack three large eggs into the bowl, adding them one at a time. Mix well after each addition until the batter becomes glossy and slightly thickened.
- Add Dry Ingredients: Sift together the unsweetened cocoa powder and all-purpose flour to avoid lumps, then gently fold them into the wet mixture. Stir until just combined—avoid overmixing to maintain fudgy brownies.
- Fold in Chocolate Chips: Gently fold in one cup of semi-sweet chocolate chips to add bursts of melty chocolate.
- Layer Batter and Caramel: Pour half of the batter into the prepared baking pan, smoothing it out evenly. Drizzle half a cup of caramel sauce over the batter, then pour the remaining batter on top. Use a knife or skewer to swirl the caramel into the brownie batter, creating beautiful caramel ribbons.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
- Cool and Serve: Remove from the oven and let the brownies cool slightly in the pan. Once cool enough to handle, slice into 12 squares and serve. Enjoy the rich, gooey caramel swirl with every bite!
Notes
- For a stronger caramel flavor, sprinkle a pinch of sea salt on top after swirling the caramel sauce.
- Use room temperature eggs for better batter consistency and incorporation.
- To make homemade caramel sauce, melt sugar with a bit of water, then add butter and cream carefully for a rich sauce.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Allow brownies to cool completely for neater slicing.
