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Finished black cat salted caramel brownies with black cocoa swirl and chocolate cat faces on each square

Black Cat Salted Caramel Brownies (Black Cocoa Swirl)

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  • Author: Giulia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes (includes cooling + chilling)
  • Yield: 16 brownie squares
  • Category: Brownies
  • Method: Bake-and-decorate brownies with salted caramel swirl and simple black cat face toppings.
  • Cuisine: American
  • Diet: Vegetarian

Description

Fudgy black cocoa brownies with a ribboned salted caramel swirl on top—finished with easy chocolate cat faces on each square.

Ingredients

Scale
  • 1/2 cup unsalted butter (113 g), plus more for greasing pan
  • 3/4 cup packed dark brown sugar (150 g)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup black cocoa powder (45 g)
  • 1/3 cup all-purpose flour (40 g)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon baking powder
  • 3/4 cup salted caramel sauce (about 170 g total), thick (plus extra flaky salt if desired)
  • 1/2 cup dark chocolate melting wafers or chopped dark chocolate (85 g) — for cat ears and optional mouth
  • 1/3 cup white chocolate chips or candy eyes (about 60 g), enough for 32 eyes (2 per square)
  • Flaky salt, optional (for an extra-salty caramel note)

Instructions

  1. Heat oven to 325°F (165°C). Grease an 8×8-inch (20×20 cm) baking pan and line with parchment so overhang makes lifting easy.
  2. Melt the butter: In a medium microwave-safe bowl, melt butter in 20–30 second bursts (or on the stovetop). Let it cool slightly, 2–3 minutes.
  3. Mix sugar + eggs: Whisk brown sugar into the warm butter until glossy. Whisk in eggs one at a time, then whisk in vanilla until smooth.
  4. Add dry ingredients: Sift/whisk in black cocoa powder, flour, kosher salt, and baking powder. Mix until you don’t see dry flour and the batter looks thick and shiny.
  5. Create the swirl: Spoon and spread about half the batter into the prepared pan. Dollop salted caramel sauce evenly over the batter (about half the caramel). Use a knife tip or skewer to swirl gently—just enough to create ribbon motions.
  6. Cover: Spoon the remaining batter over the caramel and spread lightly to cover, without fully blending the swirl away.
  7. Bake: Bake 28–33 minutes, until edges are set, the center is slightly soft, and the surface has a crinkly brownie top. A toothpick inserted near the edge should come out with moist crumbs (not wet batter).
  8. Cool completely: Cool in the pan 30 minutes, then lift out and cool to room temperature.
  9. Chill for clean cuts: Refrigerate 30–45 minutes.
  10. Cut squares: Cut into 16 squares (4 by 4).
  11. Make cat faces: Melt dark chocolate in short microwave bursts (or over a double boiler) until smooth. Spoon tiny dollops for “ears” on each square and shape with the back of a spoon into two upright triangles. Press candy eyes (or white chocolate chips) into place.
  12. Optional mouth: For a tiny mouth, drizzle a thin line of melted chocolate under the eyes. Let chocolate set 10–15 minutes.
  13. Serve or store: Serve at cool room temperature for the best fudgy texture.

Notes

Texture cue: If the brownies spring back slightly in the center but still look glossy, they’re ready.
Decoration cue: Chocolate ears should set on top—if they sink, chill longer.
Caramel visibility cue: Gentle swirling (not stirring hard) helps create thin ribbons you’ll see when cutting.

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Find it online: https://sweetcravelab.com/black-cat-salted-caramel-brownies-black-cocoa-swirl/