Salted caramel Brownies

Instructions:
In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a heatproof spatula or wooden spoon. The sugar will clump together and then melt into a thick amber-colored liquid. Once the sugar is completely melted, carefully add the cubed butter. The mixture will bubble rapidly, so be cautious. Stir until the butter is fully melted and combined. Slowly pour in the heavy cream while continuing to stir. Again, the mixture will bubble rapidly. Allow the mixture to boil for about a minute. Remove the saucepan from the heat and stir in the sea salt flakes. Let the caramel cool while you prepare the brownies.

Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal. In a large mixing bowl, combine the melted butter, granulated sugar, and cocoa powder. Mix until well combined. Add the salt and vanilla extract, and mix to combine. Add the eggs one at a time, mixing well after each addition. Sift in the all-purpose flour and baking powder, and gently fold the mixture until just combined. Be careful not to overmix. Pour half of the brownie batter into the prepared baking pan and spread it evenly.

Drizzle about three-quarters of the salted caramel sauce over the brownie batter in the pan. Pour the remaining brownie batter on top and spread it evenly to cover the caramel. Drizzle the remaining salted caramel sauce over the top and use a knife to gently swirl it into the brownie batter.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang.

Slice the brownies into squares and sprinkle a little extra sea salt flakes on top if desired. Enjoy the rich, gooey, and deliciously salted caramel brownies!