Salted Butter Caramel Brownies with Sriracha Swirl

In a light-colored saucepan over medium heat, combine 100g white sugar with 60g salted butter. Stir continuously as the butter melts and the sugar begins to dissolve into a golden amber liquid, about 5-7 minutes. The caramel is ready when it reaches a deep amber color and smells nutty — watch it closely, because sugar goes from perfect to burnt fast.

Remove from heat immediately. Stir in ½ tsp flaky sea salt. Let the caramel cool for 10 minutes until it thickens slightly but remains pourable. Set aside.

Preheat your oven to 175°C (350°F). Line a 20x20cm (8-inch) square baking pan with parchment paper, leaving overhang on two sides for easy lifting.

In a large bowl using a hand mixer or stand mixer, beat 170g softened butter with 200g white sugar and 100g brown sugar on medium-high speed until the mixture is pale, fluffy, and increased in volume, about 3-4 minutes.

Add 3 room-temperature eggs one at a time, beating well after each addition. Pour in 1 tsp vanilla extract and mix until fully incorporated.

In a separate bowl, whisk together 120g flour, 40g cocoa powder, and ½ tsp fine salt. Gradually fold the dry ingredients into the wet mixture using a spatula, folding just until no flour streaks remain — do not overmix or your brownies will be cakey.

Pour the brownie batter into the prepared pan and spread into an even layer with an offset spatula.

Spoon the cooled salted butter caramel in irregular dollops across the surface. Drizzle 2 tbsp sriracha sauce in thin lines across the caramel.

Using a toothpick or skewer, drag through the caramel and sriracha in a swirling motion — 3-4 lazy figure-eights is all you need. Do not over-swirl or the colors will muddy into one brown mess.

Bake for 25-28 minutes. The brownies are done when the edges are set and slightly puffed, but the center still has a pronounced wobble when you gently shake the pan. A toothpick inserted 2 inches from the edge should come out with moist crumbs, not wet batter.

Remove from oven. Immediately sprinkle a pinch of flaky salt over the hot surface for extra salted caramel drama. Let cool in the pan for at least 30 minutes before lifting out and cutting into 12 squares.