Caramel Swirl Brownies

Preheat oven to 350ºF. Line a 9 x 9-inch baking pan with parchment paper and spray with nonstick cooking spray.

In a small nonstick saucepan over medium heat, combine caramels and evaporated milk. Heat and whisk until caramels are melted, about 5 minutes. Remove from heat and set aside.

In a separate medium nonstick saucepan over medium-low heat, combine butter, sugar, cocoa powder and salt. Cook for about 2 minutes until butter melts, remove from heat, and whisk in vanilla and chopped semi-sweet chocolate.

In a small bowl, whisk togetherthe eggs and add whisked eggs into the saucepan, whisking quickly to to combine. Stir in flour with a rubber spatula.

Pour batter into prepared pan and evenly distribute batter. Add caramel sauce on top of batter and then, using a knife, swirl the caramel into batter with a butter knife. I swirled back and forth several times.

Place baking dish into the oven and bake for about 25–30 minutes, until caramel top is bubbling and sides of the brownies look cooked.

Remove baking dish from the oven, sprinkle with fleur de sel, and let cool to room temperature before transferring to the refrigerator for at least 1 hour before serving.

Recipe adapted from What’s Gaby Cooking.

Notes:
1. I actually like these brownies kept in the fridge and served cold!
2. I like to cut these into tiny bite-sized brownies, but of course you can cut them bigger.