Ingredients:

  • 115g unsalted butter, melted
  • 200g granulated sugar
  • 2 large eggs
  • 5ml vanilla extract
  • 30g unsweetened cocoa powder
  • 65g all-purpose flour
  • 1.5g salt
  • 115g salted caramel sauce
  • 3g flaky sea salt
  • 115g unsalted butter, browned and cooled slightly
  • 150g brown sugar, packed
  • 1 large egg
  • 5ml vanilla extract
  • 155g all-purpose flour
  • 3g baking soda
  • 3g salt
  • 170g semi-sweet chocolate chunks

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper, leaving an overhang.
  2. In a medium bowl, whisk melted butter and sugar until combined. Beat in the eggs and vanilla until the batter looks glossy.
  3. Fold in the cocoa powder, flour, and salt using a spatula until just combined. Spread evenly into the bottom of the pan.
  4. Warm the salted caramel sauce slightly. Drizzle in a spiral pattern over the raw brownie batter and swirl gently with a toothpick. Sprinkle flaky sea salt evenly across the caramel.
  5. In a separate bowl, cream the browned butter and brown sugar until fluffy. Add the egg and vanilla, beating until smooth.
  6. Sift in the flour, baking soda, and salt, then fold in the chocolate chunks.
  7. Drop rounded tablespoon-sized dollops of cookie dough across the top of the caramel layer.
  8. Bake for 30–35 minutes until edges are golden brown and center has a slight jiggle.
  9. Cool completely in the pan for at least 1 hour to allow the caramel to set before slicing.