Ingredients:

  • 1 cup (200 g) Granulated White Sugar (Caramel)
  • 1/4 cup (60 ml) Water (Caramel)
  • 1/2 cup (120 ml) Heavy Cream (Warmed)
  • 4 Tbsp (56 g) Unsalted Butter (Cubed, Room temperature)
  • 1 tsp (5 g) Flaky Sea Salt (Caramel)
  • 1 cup (226 g) Unsalted Butter (Brownie)
  • 8 oz (225 g) High-Quality Dark Chocolate (70% cocoa), chopped
  • 1 1/2 cups (300 g) Granulated White Sugar (Brownie)
  • 1/2 cup (100 g) Light Brown Sugar (Packed)
  • 4 large Eggs (Room temperature)
  • 1 tsp (5 ml) Vanilla Extract
  • 1 cup (125 g) All-Purpose Flour (Sifted)
  • 1/2 cup (45 g) Unsweetened Cocoa Powder (Dutch-processed preferred)
  • 1/2 tsp (2.5 g) Fine Sea Salt (Brownie)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper or foil, leaving an overhang (a sling) on two sides for easy removal. Lightly grease the exposed paper/foil.
  2. Make the Caramel Base: In a small saucepan, combine the 1 cup sugar and water. Heat over medium-high heat without stirring until the mixture turns a deep amber colour (about 8–10 minutes). Swirl the pan gently if needed.
  3. Finish Caramel: Immediately remove from heat. Slowly pour in the warm heavy cream (it will bubble vigorously – be cautious!). Whisk until smooth. Stir in the cubed butter and the flaky sea salt until emulsified. Set aside to cool to room temperature (10–15 minutes).
  4. Melt Chocolate & Butter: In a heatproof bowl set over simmering water, melt the 1 cup butter and chopped dark chocolate together until smooth and glossy. Remove from heat and allow to cool slightly.
  5. Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, whisking vigorously for 60 seconds after each addition. Stir in the vanilla extract.
  6. Mix Chocolate Base: Pour the cooled chocolate mixture into the egg/sugar mixture. Stir gently with a spatula until just combined.
  7. Incorporate Dry Ingredients: Sift together the flour, cocoa powder, and fine sea salt directly over the wet ingredients. Fold gently with a spatula until just combined. Do not overmix.
  8. Layer the Batter: Pour two-thirds of the brownie batter into the prepared pan and spread evenly.
  9. Add Caramel: Drizzle three-quarters of the cooled salted caramel sauce evenly over the batter.
  10. Swirl and Top: Dollop the remaining one-third of the brownie batter over the caramel. Use a skewer or a butter knife to gently swirl the batter and caramel together in a figure-eight motion.
  11. Bake: Bake for 35–40 minutes. The edges should look set, but the centre should still have a slight jiggle. A toothpick inserted 2 inches from the edge should come out mostly clean.
  12. Rest and Glaze: Remove the pan from the oven. Immediately drizzle the remaining caramel sauce over the hot brownies. Allow the brownies to cool completely in the pan on a wire rack—ideally for at least 3 hours or overnight—before attempting to lift them out and slice.