Salted Caramel Brownies

Once the caramel is made, pour half of it onto a small baking pan lined with parchment paper and the other half in a jar.

Place the sheet of caramel in the freezer and the jar of caramel in the refrigerator. Allow both to freeze/chill while we make the brownie batter.

Preheat the oven to 350F and grease and line an 8×8 square baking dish with parchment paper. Use two sheets of parchment paper to cover both the bottom and all four sides of the pan.

Whisk together the flour, cocoa powder, and salt in a small mixing bowl and set aside.

In a large mixing bowl, vigorously whisk together the eggs and sugars until the mixture turns pale, creamy, and light (about 2-3 minutes of whisking).

Pour in the melted butter, coffee granules, and vanilla and whisk to combine.

Dump in the dry ingredients and use a rubber spatula to gently fold the batter. Right before the batter is fully mixed, add in the chopped chocolate and fold to fully combine.

Pour the batter into the prepared baking dish and spread it even.

Remove the caramel from the freezer. It should be firm but still somewhat soft. Use a spoon to scrape the caramel and dollop onto the brownie batter. Once all the caramel is added, use a butter knife to gently swirl the batter.

Bake for 33-35 minutes. The caramel will have completely disappeared, leaving behind holes and crevices throughout the surface of the brownie. Allow the brownie to cool for about 20 minutes then drizzle the jar of caramel on top, aiming to fill each crevice with the caramel.

Chill the brownies for about 1 hour, or until the bottom of the pan is no longer warm to the touch. Sprinkle with a generous amount of flaky sea salt. Then slice and enjoy!