Caramel Brownies

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40 Caramels (11 oz)
½ cup heavy whipping cream
Pure New Zealand Flaky sea salt for topping

Preheat oven to 180 degrees c, line a 23×23cm” baking dish with parchment paper and lightly grease, set aside.

Add heavy cream and caramels to a medium saucepan.
Warm over medium heat, stirring constantly, until caramels are melted.
Transfer the caramel to a class measuring cup or bowl, set aside to cool slightly.

Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
Add dry ingredients, mix on low speed until just incorporated and there are no lumps.

Pour ⅔ of the batter into the prepared pan.
Then, carefully and evenly pour the caramel over the bottom layer.
Gently place the remaining batter over the caramel, covering as much of the caramel as possible.

Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
Remove from oven, and immediately sprinkle the top of the brownies with flaky sea salt.
Place the brownie pan on a wire cooling rack to cool completely.
Cut into squares and serve.