The Best Salted Caramel Swirl Brownies (One Bowl Recipe)
Rich, fudgy chocolate brownies swirled with homemade salted caramel. No candy thermometer needed—just simple steps for bakery-quality brownies with gorgeous marble patterns and the perfect sweet-salty balance.
Ingredients
Brownie Base:
- ¾ cup unsalted butter
- 8 ounces dark chocolate chopped
- 1¼ cups granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup Dutch-process cocoa powder
- ½ teaspoon fine sea salt
Salted Caramel:
- ¾ cup granulated sugar
- ¼ cup heavy cream room temperature
- 3 tablespoons unsalted butter
- ½ teaspoon flaky sea salt
- Extra flaky sea salt for topping
Instructions
- Preheat oven to 350°F. Line a 9x9-inch pan with parchment paper, leaving overhang on two sides.
- For caramel: Heat ¾ cup sugar in a heavy saucepan over medium heat without stirring. Once edges melt, swirl pan gently until all sugar becomes amber colored, 6-8 minutes. Remove from heat, whisk in cream (it will bubble), then add butter and salt. Pour into a bowl to cool.
- Melt chocolate and ¾ cup butter in microwave in 30-second intervals, stirring between, until smooth. Cool 5 minutes.
- Whisk 1¼ cups sugar into chocolate. Add eggs one at a time, whisking well. Stir in vanilla. Fold in flour, cocoa, and salt until just combined.
- Pour batter into pan. Drizzle cooled caramel in lines, then drag a knife perpendicular through to create swirls.
- Bake 28-32 minutes until edges are set but center jiggles slightly. Cool completely, about 2 hours, before cutting into 16 squares. Sprinkle with extra flaky salt.
Notes
Substitutions: Can use natural cocoa powder instead of Dutch-process. For dairy-free, use coconut oil and coconut cream with dairy-free chocolate.
Storage: Store in an airtight container at room temperature for 4 days, or refrigerate for up to 1 week. Freezer-friendly for up to 3 months—wrap individual squares tightly.
Tips: Room temperature eggs and cream are crucial—cold ingredients can seize the chocolate or crystallize the caramel. Don't overbake; slightly underdone centers create fudgy texture. Brownies taste even better the next day as flavors meld.
Caramel Fix: If caramel hardens too much to drizzle, microwave for 10-15 seconds until pourable.