Ingredients
Equipment
Method
Step 1: Make the Coffee Caramel
- In a small saucepan, heat ½ cup sugar over medium heat, stirring constantly.
- Once it melts and turns golden, reduce the heat and stir in 2 tbsp butter.
- Add the brewed coffee and cream (carefully — it will bubble), whisking until smooth.
- Stir in vanilla and a pinch of salt. Set aside to cool slightly.
- Tip: You can make this a day ahead and keep it in the fridge — just warm slightly before swirling into your brownie batter.
Step 2: Prepare the Brownie Batter
- Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper.
- In a medium saucepan, melt the butter. Remove from heat and stir in sugar, cocoa powder, and salt until well combined.
- Add eggs one at a time, whisking vigorously after each.
- Mix in the vanilla and brewed coffee.
- Fold in the flour until just combined — don’t overmix.
Step 3: Assemble and Swirl
- Pour the brownie batter into your prepared pan and smooth the top.
- Drizzle the coffee caramel in spoonfuls over the batter.
- Use a knife or toothpick to gently swirl the caramel into the batter in figure-8 motions.
Step 4: Bake and Cool
- Bake for 30–35 minutes, or until the edges are set and the center is slightly fudgy.
- Let cool completely in the pan before slicing for clean edges.
Notes
🧊 Storage & Reheating
Storage:
Store at room temperature in an airtight container for up to 4 days.
Refrigeration:
Keep in the fridge for longer shelf life (up to 7 days), especially in warm climates.
Freezing:
Freeze individual brownies wrapped in parchment and foil for up to 3 months.
Reheating:
Warm slightly in the microwave for 10–15 seconds for a gooey center.
🥄 Variations
Nutty Version: Add ½ cup chopped pecans or walnuts to the batter.
Chocolate Chips: Fold in dark or white chocolate chips for extra texture.
Salted Caramel Swirl: Sprinkle flaky sea salt on top before baking.
Mocha Twist: Add 1 tsp instant espresso powder directly into the brownie batter.
Cream Cheese Swirl: Mix 4 oz cream cheese with 1 tbsp sugar and swirl alongside the caramel.
Want even more bold-flavored, brownie-inspired ideas? Don’t skip our Turtle Caramel Cake — it’s a nutty, chocolate-caramel dream come true.
❓ 10 FAQs
Can I use store-bought caramel?
Yes, but warm it slightly and stir in a bit of espresso or brewed coffee for flavor consistency. Can I skip the coffee?
You can, but it deepens the chocolate flavor. Use decaf if you’re caffeine-sensitive. What cocoa powder is best?
Use unsweetened natural cocoa. Dutch-process will work but will change the texture slightly. Can I use espresso powder instead of brewed coffee?
Yes — dissolve 1 tsp in 1 tbsp hot water and add it in place of brewed coffee. Why are my brownies cakey?
Overmixing or overbaking leads to cakier texture. For fudgy brownies, mix gently and check early. Can I double the recipe?
Yes, bake in a 9×13-inch pan for 35–40 minutes. How do I get clean slices?
Chill the brownies and use a warm knife, wiping clean between cuts. Is the caramel too sweet?
The coffee helps balance the sweetness. You can reduce the sugar slightly if preferred. Do these travel well?
Perfectly! They’re sturdy, hold their shape, and stay moist for days. Can I make them gluten-free?
Yes, substitute a 1:1 gluten-free flour blend. Results may be slightly more delicate. 🏁 Conclusion These Coffee Caramel Swirl Brownies are a triple-threat of flavor: rich chocolate, bold coffee, and buttery caramel all baked into one beautiful bar. They’re everything you want in a dessert — chewy, gooey, sweet, and sophisticated. Whether you're a die-hard brownie lover or a caramel devotee, this is one recipe that delivers on both fronts. For more brownie bliss, check out our Blackberry Cream Cheese Brownies — they’re a fruity, tangy, chocolatey treat you won’t forget.
Yes, but warm it slightly and stir in a bit of espresso or brewed coffee for flavor consistency. Can I skip the coffee?
You can, but it deepens the chocolate flavor. Use decaf if you’re caffeine-sensitive. What cocoa powder is best?
Use unsweetened natural cocoa. Dutch-process will work but will change the texture slightly. Can I use espresso powder instead of brewed coffee?
Yes — dissolve 1 tsp in 1 tbsp hot water and add it in place of brewed coffee. Why are my brownies cakey?
Overmixing or overbaking leads to cakier texture. For fudgy brownies, mix gently and check early. Can I double the recipe?
Yes, bake in a 9×13-inch pan for 35–40 minutes. How do I get clean slices?
Chill the brownies and use a warm knife, wiping clean between cuts. Is the caramel too sweet?
The coffee helps balance the sweetness. You can reduce the sugar slightly if preferred. Do these travel well?
Perfectly! They’re sturdy, hold their shape, and stay moist for days. Can I make them gluten-free?
Yes, substitute a 1:1 gluten-free flour blend. Results may be slightly more delicate. 🏁 Conclusion These Coffee Caramel Swirl Brownies are a triple-threat of flavor: rich chocolate, bold coffee, and buttery caramel all baked into one beautiful bar. They’re everything you want in a dessert — chewy, gooey, sweet, and sophisticated. Whether you're a die-hard brownie lover or a caramel devotee, this is one recipe that delivers on both fronts. For more brownie bliss, check out our Blackberry Cream Cheese Brownies — they’re a fruity, tangy, chocolatey treat you won’t forget.