Salted Caramel Sauce
1 cup granulated sugar
6 tbsp butter unsalted, softened, cut into pieces
½ cup heavy whipping cream room temperature
1 tsp sea salt fine, can use up to 1 & 1/2 tsp, to taste
1 cup semi-sweet chocolate chips
3/4 cup butter unsalted, cut into pieces
1/2 cup cocoa powder unsweetened
1 1/2 cup sugar
3 large eggs
1 egg yolk
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 tsp sea salt fine
1 pinch sea salt coarse (optional, for sprinkling on top)
For the Salted Caramel Sauce
In a medium saucepan, add the sugar and cook over medium-high heat for 5-7 minutes. Use a spatula to stir the sugar every 1 to 1 & 1/2 minutes, making sure to rotate sugar off the bottom of the pan. Cook until lumps in sugar dissolve and melted sugar turns a dark amber hue.
Remove saucepan from heat and add in chopped butter. Mixture will bubble and boil - this is okay. Stir sugar and butter until completely melted and combined, about 2-3 minutes.Add cream and salt to saucepan, stir together, then return the saucepan to heat for 30 seconds, stirring constantly.
Allow sauce to cool for at least 15 minutes. Sauce can also be stored in the refrigerator and warmed up when ready to use.
For the Chocolate Brownies
Preheat oven to 350 degrees.
Line a 8x8 baking dish with aluminum foil and spray with cooking spray.Add the semi sweet chocolate chips and butter to a microwave safe bowl. Heat bowl in the microwave for 1 minute, then stir. Continue to heat & stir in 30 second increments until chocolate is smooth. Be careful not to burn chocolate. Let chocolate cool for 10 minutes.
While chocolate cools, add 3 eggs, 1 egg yolk, and sugar to a large mixing bowl. Beat with an electric mixer on medium high speed for 3 minutes until mixture is light and thick (like runny frosting). Add the vanilla and beat for another 30 seconds.
Dropping mixer speed to low, slowly blend in flour, salt, cocoa, and then cooled chocolate. Continue to beat on low until mixture becomes a little thick, roughly 3 minutes.
Pour a little less than half of the brownie mix in the prepared 8x8 baking dish and smooth out with a spatula. Next, use the spatula to spoon out more brownie mix and press it up against the walls of the baking dish about a 1/2 deep, creating a pool in the center of the batter.
Pour 1/2 of the caramel sauce in the middle of the brownie batter, stopping when the caramel reaches the top of the ledge you created around the sides.
Starting at the corners, pour the remaining of the brownie mix on top, using your spatula to spread it evenly so the caramel sauce is mostly covered.
Place in the oven and cook for 38-40 minutes. The top of the brownie should have delicate cracks across the surface in done. If using a tester, test in an area near the sides.
Place brownies (still in baking dish) on a wire rack to cool for at least one hour. When ready to serve, use the aluminum foil to lift brownies out of the baking dish, then peal aluminum away from the sides of the brownie. Cut into pieces and serve garnish with more caramel sauce and sprinkled with course sea salt.