Fudgy brownies made from scratch with salted caramel sauce swirled right into the brownie batter. Drizzle with more salted caramel sauce and sprinkle with flaky sea salt for a perfectly sweet and salty treat.
Preheat the oven to 350ºF (177ºC). Line an 8" or 9" square baking pan with foil and spray with nonstick spray. Set aside.
In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
Whisk sugar into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla. Add the flour and salt and stir gently until completely combined.
Pour the batter into the prepared pan. Pour the caramel sauce evenly over the top of the batter, then carefully swirl into the pan of batter with a butter knife. Bake brownies for 32-35 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before cutting into squares.
When you are ready to cut the brownies, remove the brownies by lifting the foil overhang straight up. Peel back remaining foil and place brownie block onto a large cutting board. Drizzle with more caramel sauce and sprinkle with sea salt, if desired. Store leftover brownies at room temperature up to 1 week. Brownies freeze well, up to 3 months. Thaw in refrigerator overnight.
*Room temperature eggs: these incorporate into batter much more easily than cold eggs, although this is not absolutely necessary.