Dark Chocolate Brownies with Salted Caramel
From trEATS by April Carter, with a few modifications by Rose

Ingredients:

• 1 stick unsalted butter, cubed
• 6 ozs. Dark chocolate, finely chopped
• 10 ozs. Granulated sugar
• 3 1/2 ozs. Dark brown sugar
• 3 extra large eggs
• 2 tsp. Vanilla extract
• 5 ozs. All purpose flour
• 1/2 tsp. salt
• 2T salted caramel sauce, warmed

Directions:

• Preheat the oven to 325 degrees.  Butter an 8×8 square baking pan and line it with parchment.
• Melt the butter and chocolate in a glass bowl over a saucepan of simmering water, making sure the bottom is not touching the water.  Stir until the mixture is almost melted, then remove the pan from the heat.  Remove the glass bowl from the saucepan to ensure that the chocolate doesn’t become overheated and continue to stir the mixture until the chocolate is completely melted.  Put the bowl to one side and allow it to cool slightly.
• Meanwhile, using the whisk attachment of an electric mixer, whisk the sugars, eggs, and vanilla until the mixture is light and foamy.
• Continue to whisk as you add the melted chocolate mixture.
• In a separate clean bowl, sift the flour and salt, then gradually fold it in to the chocolate mixture until the ingredients are just combined – do not over mix.
• Pour the mixture into the prepared pan. Drizzle the salted caramel sauce over the top.  Bake in the oven for 30 minutes:  The sides and top should be set and the center still moist.
• Allow to cool in the pan before cutting into squares.  Store in an airtight container for up to a week.