Salted Caramel Swirl Brownies
Fudgy chocolate brownies with a proper salted caramel swirl. A dessert that travels well to gatherings.
These brownies sit somewhere between a bakery slab and a rich chocolate ganache, with a caramel swirl running through the middle that pushes them over the edge.
For a fudgier version without the caramel layer, the flourless chocolate brownies are worth a look.
Ingredients
Salted caramel
- ½ cup (100g) sugar
- 3 tablespoons butter
- ¼ cup (60ml) heavy cream
- ½ teaspoon flaky sea salt
Brownies
- 170g dark chocolate (70%), chopped
- ¾ cup (170g) butter
- 1¼ cups (250g) sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (95g) all-purpose flour
- ¼ cup (25g) cocoa powder
- ½ teaspoon salt
Instructions
- For the caramel: melt the sugar in a small pan over medium heat, swirling (not stirring) until amber. Off heat, whisk in butter, then cream, then salt. Cool while you make the brownies.
- Heat the oven to 175°C (350°F). Line a 9-inch square tin with parchment.
- Melt the chocolate and butter together, then whisk in the sugar, eggs and vanilla until glossy.
- Fold in the flour, cocoa and salt just until combined.
- Spread half the batter in the tin, drizzle with half the caramel, top with remaining batter and swirl the rest of the caramel across the top with a knife.
- Bake 28–32 minutes until the centre has a slight wobble. Cool completely before slicing — really.
Cooking tips
- Under-bake by a few minutes for maximum fudgy centre.
- Chilling for a couple of hours makes them slice cleanly and taste even richer.
- Store at room temperature in a tin for 4 days. Freeze for longer.
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