Caramel Swirl Brownies

1. Preheat Oven

Start by preheating your oven to 325 degrees Fahrenheit. Line a 9-inch square pan with a foil sling and grease it lightly.

2. Melt Chocolate and Butter

Melt 8 tablespoons of butter along with the chopped bittersweet and unsweetened chocolates in a heatproof bowl set over a saucepan of almost-simmering water. Stir until the mixture is smooth, then set it aside to cool slightly.

3. Combine Dry Ingredients

In a small bowl, whisk together the flour and baking powder.

4. Mix Wet Ingredients

In a large bowl, whisk the eggs, sugar, salt, and vanilla extract until thoroughly combined.

5. Combine Wet and Dry Ingredients

Once the chocolate mixture has cooled slightly, whisk it into the egg mixture until smooth. Stir in the flour mixture with a rubber spatula, folding gently until no streaks of flour remain.

6. Add Pecans and Chocolate Chips

Fold in ⅓ cup of the chopped pecans and the chocolate chips if using. Spread half of the brownie batter evenly in the prepared pan. Drizzle ¼ cup of the caramel over the batter, then spread the remaining brownie batter on top. Use a butter knife to gently swirl the caramel into the batter.

7. Bake Brownies

Bake the brownies in your preheated oven for 35 to 40 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs attached.

8. Cool and Add Topping

Allow the brownies to cool in the pan on a wire rack for about 1.5 hours. Meanwhile, warm the remaining caramel until it is pourable but still thick. Drizzle this caramel over the cooled brownies, spreading it evenly. For an extra touch, you can press toasted pecan halves onto the surface.

9. Refrigerate and Serve

Refrigerate the brownies for at least 2 hours to set the caramel. Serve chilled or as desired.