While our Peanut Butter Swirl Brownies were unreal, this caramel version is off the charts! Swirls of rich caramel, on top of a seriously fudgey chocolate brownie...this really is the ultimate decadent dessert!

We like to use Raglan Food Co.'s vegan caramel sauce to keep our brownies plant-based and gluten-free. But you can use any caramel sauce of your choice.

Serve these caramel brownies warm with your favourite ice cream or yoghurt, or let them cool completely and enjoy them as a fudgey chocolate treat.

Caramel Swirl Chocolate Fudge Brownies

Serves: 12 large pieces or 24 small
Prep time: 20 minutes Cook time: 30 minutes

1 Halo & Swoon Chocolate Cake

1 1/4cup (315g) plant milk, at room temperature

1/2 cup (110g) coconut oil, melted

1/2 cup (150g) caramel sauce (we like Raglan Food Co. plant-based caramel sauce)

Preheat oven to 160°C fan bake and line a brownie pan with baking paper.

Place chocolate cake mix in a bowl, add milk and coconut oil, then stir with a whisk until smooth.

Pour into the prepared pan and spread out evenly.

Dollop teaspoonfuls of caramel into the brownie and use a knife to create swirls (see video above).

Bake brownie in the centre of oven for 30 minutes, or until a skewer comes out clean.

Caramel will still be bubbling so leave to cool a little before cutting.

Store brownie in an airtight container at room temperature for up to a week. In warm conditions, store brownie in the fridge and allow to come to room temperature before eating.