Caramel Brownies

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line an 18cm square baking pan with parchment paper, leaving some overhang for easy removal.

   Tip: Use a digital thermometer to ensure accurate oven temperature.

2. 2

   In a medium bowl, whisk together flour, cocoa powder, and salt.

   Tip: Make sure to whisk well to incorporate air and eliminate lumps.

3. 3

   In a large mixing bowl, use an electric mixer to beat the butter and sugars until light and fluffy, about 3 minutes.

   Tip: Use a stand mixer or a hand mixer to save time and effort.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure to scrape down the sides of the bowl after each addition to ensure even mixing.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Use a spatula to scrape the chocolate out of the microwave-safe bowl and into the mixing bowl.

6. 6

   Pour the melted chocolate into the mixing bowl and beat until well combined.

   Tip: Be careful not to overmix, as this can lead to a dense brownie.

7. 7

   Gradually mix in the flour mixture until just combined, being careful not to overmix.

   Tip: Stop as soon as the flour is just incorporated to maintain the brownie's tenderness.

8. 8

   Pour half the batter into the prepared baking pan.

   Tip: Use a spatula to spread the batter evenly and smoothly.

9. 9

   Pour the caramel sauce over the batter in the baking pan.

   Tip: Use a spatula to spread the caramel evenly and avoid creating a mess.

10. 10

    Pour the remaining batter over the caramel sauce.

    Tip: Use a spatula to spread the batter evenly and smoothly.

11. 11

    Drizzle the flaky sea salt over the top of the brownies.

    Tip: Use a spatula to create a decorative pattern with the salt.

12. 12

    Brush the top of the brownies with unsalted butter.

    Tip: Use a spatula to spread the butter evenly and avoid creating a mess.

13. 13

    Bake for 35-40 minutes or until a toothpick inserted 2cm from the pan's edge comes out with a few moist crumbs attached.

    Tip: Use a digital thermometer to ensure accurate internal temperature (170°C/338°F).