Spoon into the tin and spread evenly. Swirl the caramel into the mix and bake for about 30 minutes, until the cake begins to shrink slightly from the sides of the tin and the centre is only just firm.

Swirl the ingredients in the pan together, rather than stirring them. Once the sugar has dissolved and the caramel starts bubbling ... so you can easily lift the brownies out of the tin later.

Directions Preheat oven to 350°. In a large bowl, beat sugar, oil, cocoa, eggs and milk. In another bowl, combine flour, salt and baking powder; gradually add to egg mixture until well blended ...

Classic brownies are frequently made in a rectangular tin, but there are other options. You can speed things up and change ...

For these peppermint brownies, you'll need a full pound of bittersweet chocolate: two-thirds (10 1/2 ounces) for the brownie batter and one-third (5 1/2 ounces) for the peppermint-chocolate swirl.