Salted caramel brownies

A rich, calorific, indulgent American dessert with many versions. This is delicious.

INGREDIENTS

200 G DARK CHOCOLATE

115 G BUTTER

3 EGGS

200 G BROWN SUGAR

130 G ITALIAN 00 FLOUR

20 G UNSWEETENED COCOA

1/2 TEASPOON SALT

ABOUT 170 G SALTED CARAMEL, blog recipe

VANILLA EXTRACT

FLEUR DE SEL

I melt chopped chocolate and butter in a bowl over a pan of water without water entering, or microwave.

I mix sugar, eggs and vanilla in another bowl.

I whisk by hand and add salt.

I remove melted chocolate, wait briefly and stir in sifted cocoa.

I gradually stir chocolate into eggs.

It should be smooth.

I add sifted flour.

I whisk until flour fully incorporated.

I pour half into a parchment-lined 20x20 square tin.

I add 8/9 tablespoons caramel, using 1 jar from the blog recipe; the original sentence about yield is unfinished.

I add remaining batter.

I add another 8/9 tablespoons salted caramel and swirl with knife tip for marbling.

I scatter fleur de sel.

I bake at 180°C for 35 minutes, keeping moist inside. I cool slightly, unmould and cut.

I put in paper cases, store in a tin and pipe caramel stripes.