Ingredients
14tbspunsalted butter
½cupbittersweet chocolate disks,+1 tbsp
3large eggs
1cupsugar,+1 tbsp
2tsppure vanilla extract
½cupall-purpose flour,unbleached
1pinchKosher salt
30caramel squares,unwrapped
2tbsplukewarm water
Preparation
Preheat the oven to 350 degrees F.
Spray a 9 by 9-inch baking pan with baking spray and line with parchment paper.
In a microwave safe bowl, melt the butter and chocolate in 30-second increments.
After two rounds the butter should be melted. Let the bowl sit for 2 to 3 minutes and the heat will melt the chocolate.
Stir together until fully combined and let cool.
Put the caramels in a microwave safe bowl with the water.
Microwave for 1 minute, let sit for 2 to 3 minutes.
Stir until smooth and fully combined.
In a stand mixer, beat the eggs, sugar, and vanilla for 2 to 3 minutes until light and creamy.
Add the cooled chocolate and mix until combined.
Add in the flour and salt until fully combined.
Pour half of the batter evenly in the prepared baking pan. Set the pan aside.
Pour the caramel sauce onto the brownie layer, leaving a half inch border all the way around with no caramel, this will help prevent as much caramel leaking as possible.
Place the pan and the remaining brownie batter in the refrigerator for 20 minutes to allow the caramel to harden.
Remove the pan from the refrigerator and spread the rest of the batter evenly over the caramel in an even layer.
Bake for 35 minutes.
Cool for an hour before removing from the pan.
