📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. You don't wanna skip this step, trust me!
2. In a large, heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt 1 cup (2 sticks) of unsalted butter and 8 ounces of semi-sweet chocolate. Stir until smooth and completely combined. Ensure no water gets into the chocolate mixture, as this can cause it to seize.
3. Remove the bowl from the heat and let it cool slightly. This usually takes about 5 minutes. You don't want to cook the eggs!
4. Whisk in 1 3/4 cups of granulated sugar until well combined. The mixture should be smooth and glossy. I like to use a hand whisk for this. Makes me feel fancy, even if it's a brownie.
5. Beat in 3 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Don't overmix at this stage; just combine until the eggs are incorporated.
6. In a separate bowl, whisk together 1 cup of all-purpose flour and 1/4 teaspoon of salt. Make sure there are no lumps!
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough brownies. A few streaks of flour are fine.
8. Pour half of the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
9. Drizzle about 1/2 cup of store-bought or homemade salted caramel sauce over the batter. If your caramel sauce is too thick, microwave it for a few seconds to make it easier to drizzle. A zig-zag pattern works great. I mean, they're brownies, not art. But still.
10. Spoon the remaining brownie batter over the caramel layer, spreading it evenly. If you're like me, you'll sneak a taste of the batter here. Don't judge.
11. Drizzle another 1/2 cup of salted caramel sauce over the top of the brownie batter. Then, use a knife or skewer to swirl the caramel into the batter, creating a marbled effect. Get creative!
12. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The brownies should be fudgy but not completely wet.
13. Let the brownies cool completely in the pan before cutting into squares. This is the hardest part, I know. But trust me, they're easier to cut when cool.
14. Sprinkle with flaky sea salt before serving for an extra touch of salty-sweet perfection. Because why not?