Himalayan Salt Caramel Brownies

Ingredients:

For the brownies:

• 1 cup (2 sticks) unsalted butter
• 8 oz semisweet chocolate, chopped
• 1 1/2 cups granulated sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt

For the caramel:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon Himalayan pink salt, plus extra for sprinkling

Instructions:

1. Preheat Oven:

   • Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

2. Make the Brownies:

   • In a medium saucepan, melt the butter and semisweet chocolate over medium heat, stirring frequently until smooth. Remove from heat and let cool slightly.
   • In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
   • Gradually add the melted chocolate mixture to the sugar and egg mixture, whisking constantly to incorporate.
   • Fold in the flour and salt until just combined. Do not overmix.

3. Make the Caramel:

   • In a medium saucepan over medium-high heat, melt the granulated sugar, stirring constantly with a heat-resistant spatula. The sugar will clump and then melt into a thick, amber-colored liquid.
   • Once the sugar is fully melted, add the butter and stir until fully incorporated.
   • Slowly pour in the heavy cream while stirring continuously. The mixture will bubble vigorously, so be cautious.
   • Stir in the vanilla extract and Himalayan pink salt until the caramel is smooth. Remove from heat and let cool slightly.

4. Assemble the Brownies:

   • Pour half of the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
   • Drizzle half of the caramel sauce over the brownie batter.
   • Pour the remaining brownie batter over the caramel layer, spreading it evenly.
   • Drizzle the remaining caramel sauce over the top layer of brownie batter. Use a knife or toothpick to swirl the caramel into the batter.

5. Bake:

   • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
   • Remove from oven and let cool completely in the pan on a wire rack.

6. Finish:

   • Once cooled, lift the brownies out of the pan using the parchment paper overhang. Cut into squares and sprinkle a pinch of extra Himalayan pink salt on each piece for garnish.

7. Serve:

   • Enjoy your rich, fudgy, and slightly salty caramel brownies with a glass of milk or a scoop of vanilla ice cream.

Tips:

• Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• For a deeper caramel flavor, you can cook the sugar until it reaches a darker amber color, but be careful not to burn it.

Enjoy your Himalayan Salt Caramel Brownies