Salted Caramel Swirl Brownies

These sit somewhere between a bakery brownie and a rich chocolate ganache. The caramel swirl is what pushes them over the edge.

If you're a fudgy brownie person, my flourless chocolate brownies are next on the list.

Ingredients

Instructions

1. 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.
2. Heat the oven to 175°C (350°F). Line a 9-inch square tin with parchment.
3. Melt the chocolate and butter together, then whisk in the sugar, eggs and vanilla until glossy.
4. Fold in the flour, cocoa and salt just until combined.
5. 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.
6. 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.

More like this

If you enjoyed this recipe, you'll find more of my favourite desserts recipes in the archive, or browse the full collection.