Salted Caramel Swirl Brownies

salted caramel brownies
Salted Caramel Brownies

The salt in the caramel sauce highlights the notes of dark chocolate in these fudgy brownies.

Salted Caramel Swirl Brownies
Makes 12 to 16 servings
  • 2 cups sugar
  • 1¾ cups all-purpose flour
  • 1 cup canola oil
  • ½ cup unsweetened cocoa powder
  • 5 large eggs
  • 1½ teaspoons kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped dark chocolate, divided
  • ½ cup Salted Caramel Sauce (recipe follows)
  • Garnish: Salted Caramel Sauce, sea salt flakes
  1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray.
  2. In a large bowl, stir together sugar, flour, oil, cocoa, eggs, salt, and vanilla until combined. Stir in ½ cup chopped chocolate. Pour three-fourths of batter into prepared skillet.
  3. Bake for 10 minutes. Spread Salted Caramel Sauce over partially baked brownie. Drop remaining batter by teaspoonfuls over Salted Caramel Sauce. Sprinkle with remaining ½ cup chopped chocolate. (Do not stir.)
  4. Bake until a wooden pick inserted in center comes out clean, about 35 minutes more. Let cool to room temperature before serving. Drizzle with Salted Caramel Sauce, and sprinkle with sea salt, if desired.

Salted Caramel Sauce
Makes about 1½ cups
  • 1¼ cups sugar
  • ½ cup water
  • 1½ teaspoons kosher salt
  • 1 cup heavy whipping cream, room temperature
  1. In a small enamel-coated cast-iron skillet, bring sugar, ½ cup water, and salt to a boil overmedium heat. Simmer, swirling pan occasionally, until mixture is amber colored, 23 to 25 minutes. Reduce heat to medium-low, and add cream. Cook, stirring constantly, until a candy thermometer registers 225°, 15 to 20 minutes. Let cool to room temperature before using. Refrigerate for up to 1 month.



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