Ingredients:

  • 1 cup (2 sticks / 225 g) unsalted butter, cubed
  • 8 oz (225 g) dark chocolate (70% Cacao), chopped or chips
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 4 large eggs
  • 1 tablespoon (15 ml) vanilla extract
  • 1 cup (125 g) all-purpose flour
  • 1/4 cup (30 g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon (5 g) fine sea salt (for brownie)
  • 1 cup (200 g) granulated sugar (for caramel)
  • 1/4 cup (60 ml) water
  • 3/4 cup (180 ml) heavy cream (double cream), warmed slightly
  • 4 tablespoons (55 g) unsalted butter, cut into cubes (for caramel)
  • 1 teaspoon (5 g) flaky sea salt (for caramel)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on the bottom and up the sides.
  2. Combine the butter and chopped dark chocolate in a double boiler (or microwave gently). Stir until completely smooth and set aside to cool slightly.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, whisking vigorously for 30–60 seconds after each addition until the mixture is thick, pale, and ribbony. Stir in the vanilla.
  4. Gently fold the cooled chocolate mixture into the egg mixture until just combined. Sift the flour, cocoa powder, and fine salt directly into the batter. Fold gently until just a few streaks of flour remain; do not overmix.
  5. Pour the batter into the prepared tin. Bake for 35–40 minutes. The edges should be set, but a skewer inserted in the centre should come out with moist, fudgy crumbs attached. Allow the brownie to cool completely in the tin on a wire rack.
  6. In a heavy-bottomed saucepan, combine the granulated sugar and water. Swirl the pan gently to mix, but do not stir with a spoon.
  7. Cook the mixture over medium-high heat until it dissolves, boils, and turns a rich amber/penny colour (6–10 minutes). Watch closely to avoid burning.
  8. Remove the pan from the heat. Carefully and slowly whisk in the warm heavy cream (it will bubble vigorously). Continue whisking until smooth. Whisk in the cold cubes of butter until the caramel is glossy and smooth. Stir in the flaky sea salt.
  9. Set the caramel aside for about 10–15 minutes until it thickens slightly but is still pourable. Once the brownie is fully cooled, pour the slightly thickened salted caramel evenly over the top. Gently tilt the pan for full coverage.
  10. Transfer the cake (still in the springform) to the refrigerator. Chill for a minimum of 2 hours, or preferably 4 hours, until the caramel layer is completely firm and set. Remove the springform ring, slice, and serve.