Gooey brownies with salted caramel sauce. A great combination of two flavors.

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Ingredients:
For the brownies:
7oz (200g) Dark chocolate
1/2 cup (115g) Butter, unsalted
1 teaspoon Instant coffee (optional)
1/2 cup (100g) White sugar
1/2 cup (100g) Brown sugar
3 Eggs
1/4 teaspoon Salt
1/3 cup (40g) Cocoa powder, Dutch process
2/3 cup (87g) Flour
For the salted caramel:
1/2 cup (100g) Sugar
3 tablespoons (45g) Butter, room temperature
1/4 cup (60ml) Heavy cream, room temperature
1/2-1 teaspoon Flaky salt

Directions:
1. Preheat oven to 350F (180C). Line the bottom of an 8-inch (20 cm) square baking pan with parchment paper. Grease the parchment with butter, set aside.
2. Make the brownies: Chop the chocolate and transfer into heat proof bowl, add butter, instant coffee and set the bowl over a double boiler (a pot with simmering water). Melt completely and set aside to cool slightly.
3. In a large bowl place white sugar, brown sugar and eggs. Beat until light and fluffy.
4. Add salt, then slowly pour in chocolate mixture while constantly mixing.
5. Sift int flour and cocoa powder. Fold just until combined. Do not over mix.
6. Make the caramel: place the sugar into a saucepan and heat it over medium-low heat, stirring occasionally with a spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick golden brown colored liquid as you continue to stir. Once all the sugar has melted and turned golden in color, remove the sauce pan from heat, add in the butter right away. Stir quickly until the butter is incorporated. Then add in the room temperature heavy cream and stir quickly again to incorporate everything together.
7. Add salt and cook over medium heat for about 1 minute. Allow to cool.
8. Spread half of the brownie batter in prepared pan, then spread the caramel sauce, then the remaining brownie batter on top of the caramel.
9. Bake for 25-35 minutes.
10. Allow to cool before cutting into squares.

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