📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan. Alternatively, you could line the pan with parchment paper for easy removal.
2. In a microwave-safe bowl, melt 1/2 cup (1 stick) of unsalted butter with 4 ounces of semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Be careful not to burn the chocolate!
3. In a separate large bowl, whisk together 1 cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract until well combined. This is where you get the shine in your brownie - whisk it!
4. Pour the melted chocolate mixture into the sugar and egg mixture. Stir until just combined. Do not overmix. Overmixing leads to tough brownies.
5. Gently fold in 1/2 cup of all-purpose flour and 1/4 teaspoon of salt until just combined. Again, be careful not to overmix.
6. Pour the brownie batter into the prepared baking pan. Spread evenly. If you want it thinner you can try a bigger pan! Just decrease cook time.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Don't overbake! This is the key to fudgy brownies. Seriously underbake them a little!
8. While the brownies are baking, prepare the caramel. In a medium saucepan, combine 1/2 cup (1 stick) of unsalted butter, 1/2 cup of granulated sugar, 1/4 cup of heavy cream, and 1/4 teaspoon of salt.
9. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Once boiling, continue to cook, stirring constantly, for 3-5 minutes, or until the caramel reaches a deep amber color. Use a candy thermometer for best results; aim for 245°F (118°C).
10. Remove the caramel from the heat and stir in 1/2 teaspoon of vanilla extract. Be careful, it will bubble up!
11. Once the brownies are out of the oven, let them cool slightly for about 10 minutes. Then, pour the caramel over the brownies, spreading it evenly. Be careful not to burn yourself, it is HOT!
12. Sprinkle the caramel-covered brownies with a generous pinch of sea salt. The salt is what really sets these off!
13. Let the brownies cool completely in the pan before cutting them into small squares. For cleaner cuts, chill the brownies in the refrigerator for at least 30 minutes before cutting. Store in an airtight container.
14. Enjoy your beautiful salted caramel brownie bites.