Description
This recipe delivers bakery-quality fudgy brownies with a delightful salted caramel tiger swirl, perfect for busy family dinners and special occasions. It’s surprisingly simple to make, offering deep chocolate flavor and a tender crumb.
Ingredients
Scale
- 1 cup (90g) unsweetened cocoa powder (Dutch-processed for darker brownies)
- 1 cup (226g) unsalted butter, melted (or use salted butter and reduce added salt)
- 2 cups (400g) granulated sugar (reduce to 1.5 cups for less sweetness)
- 4 large eggs (use fresh, room temperature eggs for best emulsification)
- 1.5 cups (180g) all-purpose flour (swap for a 1:1 gluten-free blend for dietary needs)
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 0.5 cup (120ml) pre-made salted caramel sauce (warm slightly for easier swirling)
- A pinch sea salt flakes (optional, but highly recommended for premium flavor)
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal.
- Melt Butter and Cocoa: In a large microwave-safe bowl, combine the measured butter and cocoa powder. Heat in 30-second intervals, stirring after each, until fully melted and smooth. The mixture should appear glossy and dark.
- Combine Wet Ingredients: Add the granulated sugar to the melted chocolate mixture and whisk well until fully incorporated. Then, whisk in the eggs one at a time, ensuring each is fully blended before adding the next; the mixture will lighten slightly and become even glossier. Stir in the vanilla extract.
- Fold in Dry Ingredients: Gently fold in the all-purpose flour and salt using a spatula until just combined. Be careful not to overmix the batter; overmixing develops gluten and can lead to tough, cakey brownies. Stop mixing as soon as no dry streaks remain (if your batter looks too dry, consider adding 1-2 tablespoons of milk or water for consistency).
- Assemble and Swirl: Pour half of the brownie batter into your prepared 9×13 inch pan. Drizzle half of the slightly warmed salted caramel sauce evenly over the batter. Repeat with the remaining batter and caramel. Use a butter knife or skewer to gently swirl the caramel through the batter, creating a distinctive tiger stripe effect (making quick S-shapes works best).
- Bake to Perfection: Bake for 25-30 minutes, or until a toothpick inserted near the edge comes out with moist crumbs, but no wet batter. The center might still look slightly jiggly, and the edges should appear set and slightly puffed.
- Cool Completely: Allow your brownies to cool completely in the pan on a wire rack for at least 2 hours before slicing. Cooling fully is crucial for perfectly set, neat, and truly fudgy squares (resist the urge to cut too soon, as the texture improves immensely with cooling).
Notes
For healthier brownies, consider whole wheat pastry flour or reducing sugar. Store-brand ingredients work great, but high-quality cocoa and caramel can elevate the experience. Fresh eggs contribute to chewiness. Cooling completely is essential for optimal fudgy texture and clean slices.
- Prep Time: 27 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 400 calories
- Sugar: 40 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: fudgy brownies, salted caramel, tiger swirl, chocolate, dessert, easy recipe, family-friendly, baking, sweet