Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, cut into cubes
  • 1 cup (200g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • ½ cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt, plus more for sprinkling

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Melt butter, sugar, cocoa powder, and salt in a heatproof bowl set over simmering water, or in the microwave. Cool slightly.
  3. Whisk in eggs and vanilla until smooth. Fold in flour until just combined.
  4. Pour brownie batter into the prepared pan. Spread evenly. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Let cool completely.
  5. Combine sugar in a saucepan over medium heat. Melt, without stirring until amber-colored, then add butter. Remove from heat, add cream and stir. Return to heat and stir until smooth.
  6. Cool caramel slightly before spreading over brownie base.
  7. Spread the cooled caramel evenly over the cooled brownie layer.
  8. Sprinkle with sea salt. Chill in the refrigerator for at least 1 hour, or until the caramel is set. Lift the brownies out of the pan using the parchment paper overhang. Slice into 16 bars.