Chocolate Fudge Brownies Salted Caramel (Printable)

Decadent chocolate brownies with a luscious salted caramel swirl, perfect for any sweet craving.

# What You'll Need:

→ Brownie Base

01 - 6 oz unsalted butter, melted
02 - 1 cup granulated sugar
03 - ½ cup packed brown sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - ¾ cup all-purpose flour
07 - ¾ cup unsweetened cocoa powder
08 - ½ tsp sea salt
09 - 3.5 oz dark chocolate, chopped

→ Salted Caramel

10 - ½ cup granulated sugar
11 - 3 tbsp unsalted butter, cubed
12 - ¼ cup heavy cream
13 - ½ tsp flaky sea salt

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over medium heat, melt sugar while stirring continuously until amber in color. Add butter and whisk until melted. Remove from heat and carefully whisk in heavy cream; mixture will bubble. Stir in flaky sea salt and allow to cool to room temperature.
03 - In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, stirring until glossy.
04 - Sift flour, cocoa powder, and sea salt into the wet mixture. Fold gently until just combined. Stir in chopped dark chocolate.
05 - Pour batter into the prepared pan and smooth the surface. Drizzle salted caramel evenly over the top, then swirl gently with a knife or skewer to create a marbled effect.
06 - Bake for 28 to 32 minutes or until a toothpick inserted in the center emerges with a few moist crumbs.
07 - Allow to cool completely in the pan before removing and cutting into 12 squares.

# Expert Suggestions:

01 -
  • The salted caramel melts into pockets of richness as the brownies bake, so every bite is a surprise.
  • They come together in under an hour, which means you can go from craving to actually eating them before dinner.
  • The marbled swirl looks professionally made even though you're just dragging a knife through batter.
02 -
  • The caramel will look too thin when you first pour in the cream, but it sets up as it cools—patience is essential or you'll have caramel soup.
  • Don't open the oven door before 28 minutes; the sudden cold air can make your brownies fall in the middle.
03 -
  • Use an oven thermometer to make sure your oven is actually at 350°F—many ovens run hot or cold, and this makes the difference between fudgy and overdone.
  • If you want extra gooey brownies, bake on the lower end of the time range (28 minutes), and if you prefer them firmer, go closer to 32 minutes.

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