Salted Caramel Brownies Recipe

Preheat oven to 350°F.

Grease and line an 8x8-inch baking pan with parchment paper, leaving a 1-inch overhang for easy lifting.

In the bowl of an electric mixer fitted with the paddle attachment, mix butter and sugar on medium speed until combined.

Add eggs one at a time and mix until combined. Add vanilla.

Whisk together flour, cocoa powder, baking powder, and salt in another bowl. Turn speed to low and add flour mixture to butter-sugar mixture; mix just until combined. Do not over-mix.

Whisk together flour, cocoa powder, baking powder, and salt in another bowl. Turn speed to low and add flour mixture to butter-sugar mixture; mix just until combined. Do not over-mix.

Make the caramel: Place sugar and ¼ cup water in a saucepan over medium-high heat. Whisk gently in the beginning to make sure sugar dissolves. Boil until temperature reads 350°F on a candy thermometer. Heat butter and cream in another saucepan until melted. Once sugar syrup reaches 350°F, remove from heat and gently whisk in butter-cream mixture in a slow stream. Place saucepan over low heat and whisk continuously until mixture thickens slightly, about 5 minutes.

Pour caramel on top of cooled brownies. Chill for at least 5 hours (overnight is best).

Slice into squares and sprinkle with flaky sea salt.