Make the Caramel

1. In a heavy-bottomed saucepan, heat sugar over medium heat, stirring occasionally until it melts and turns golden amber.

2. Carefully add the butter and stir until fully melted.

3. Slowly pour in the cream while stirring — it will bubble vigorously.

4. Let it simmer for 1–2 minutes, then remove from heat and stir in the salt.

5. Set aside to cool slightly while preparing the brownies.

Make the Brownies

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.

2. Melt butter and chocolate together in a bowl over simmering water (or microwave in short bursts). Let cool slightly.

3. Whisk in sugar, then eggs (one at a time), and vanilla extract.

4. Sift together flour, cocoa powder, and salt. Fold gently into the wet mixture — don’t overmix.

5. Pour half the brownie batter into the pan.

6. Drizzle half the salted caramel over it. Add the remaining batter, then swirl in the rest of the caramel using a knife.

7. Bake for 28–32 minutes, until the center is just set and a toothpick comes out with moist crumbs (not wet batter).

8. Cool completely before cutting. Sprinkle with extra flaky salt to finish.