Caramel Swirl Brownies

Ingredients

• Unsalted butter – ½ cup (115g)

• Dark chocolate (chopped) – 1 cup (170g)

• Granulated sugar – ¾ cup (150g)

• Brown sugar – ¼ cup (55g)

• Eggs – 2 large

• Vanilla extract – 1 teaspoon

• All-purpose flour – ½ cup (62g)

• Cocoa powder – ¼ cup (25g)

• Salt – ¼ teaspoon

• Thick caramel sauce – ½ cup (120g)

(store-bought or homemade)

Melt the butter and dark chocolate together using a double boiler or microwave, stirring until smooth. Allow to cool slightly.

Add granulated sugar and brown sugar to the chocolate mixture and mix well. Beat in the eggs one at a time, then add vanilla extract.

Sift in the flour, cocoa powder, and salt. Fold gently until just combined. Do not overmix.

Pour the brownie batter into a lined or greased 8-inch baking pan and spread evenly.

Spoon the caramel sauce over the top in random spots. Use a skewer or knife to gently swirl the caramel into the batter for a marbled effect.

Bake in a preheated oven at 170°C (340°F) for 30–35 minutes, until the edges are set and the center is slightly soft.

Allow brownies to cool completely before slicing for clean, beautiful layers.