Salted Caramel Brownie

1.Preheat oven to 175°C (350°F). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.

2.Make the Brownie Batter: In a large, heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl), melt the butter and unsweetened chocolate together, stirring until smooth. Remove from heat.

3.Whisk in the granulated sugar and brown sugar until fully combined. The mixture will be grainy. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

4.In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the wet ingredients and mix gently with a rubber spatula until just combined. Do not overmix.

5.Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The edges should look set. Let the brownies cool completely in the pan on a wire rack.

6.Make the Salted Caramel: Combine the 1 cup granulated sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves. Stop stirring and bring the mixture to a boil.

7.Cook without stirring until the syrup turns a deep amber color (about 8-10 minutes). Immediately remove from heat. Carefully and slowly pour in the warm heavy cream (the mixture will bubble vigorously). Stir until smooth.

8.Add the 4 tablespoons of butter and the fine sea salt. Stir until the butter is melted and the caramel is smooth. Set aside to cool for about 15-20 minutes until it thickens slightly but is still pourable.

9.Assemble the Bars: Once the brownies are completely cool, pour the slightly thickened salted caramel evenly over the top. Use an offset spatula to spread it to the edges.

10.Sprinkle the top generously with the flaky sea salt. Refrigerate the bars for at least 2 hours to allow the caramel to set completely before lifting the brownies out of the pan using the parchment paper overhang. Cut into squares and serve.