Salted Caramel Swirl Brownies

1.Prepare the caramel by heating sugar in a medium saucepan over medium heat, stirring constantly until it melts into a thick amber-colored liquid.

2.Carefully add the butter to the sugar and whisk until melted; be cautious as the mixture will bubble rapidly.

3.Slowly pour in the heavy cream while whisking, let it boil for 1 minute, then remove from heat and stir in the sea salt. Set aside to cool and thicken.

4.Preheat your oven to 175°C (350°F) and line a 20x20cm square baking pan with parchment paper.

5.Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring until smooth, then remove from heat and let cool slightly.

6.Whisk the sugar into the chocolate mixture, followed by the eggs one at a time, and then the vanilla extract until the batter is glossy.

7.Sift the flour, cocoa powder, and salt into the wet ingredients and fold gently with a spatula until just combined.

8.Pour two-thirds of the brownie batter into the prepared pan and spread evenly.

9.Drizzle half of the salted caramel over the batter, then top with the remaining brownie batter.

10.Spoon the rest of the caramel over the top and use a knife to gently swirl the layers together to create a marbled effect.

11.Bake for 30-35 minutes until the edges are set but the center remains slightly fudgy.

12.Remove from the oven, sprinkle with flaky sea salt, and allow to cool completely in the pan before slicing.