Directions 8 steps | 55 Minutes
Prepare the caramel. In a heavy medium saucepan with a lid over medium heat, add the sweetened condensed milk, corn syrup, unsalted butter and kosher salt. Stir until combined.
Cook the mixture, continuously stirring gently, for 8 minutes, or until the caramel thickens.
Take the mixture off of the heat and stir in the vanilla extract. Cover with the lid and set aside.
Preheat the oven to 350°F. Grease and line a 9-inch square baking pan with parchment paper. In a microwave-safe bowl, add the butter, oil, dark brown sugar and granulated sugar. Microwave on high for 30 seconds and stir. Continue to microwave in 15-second intervals and stir until the butter is melted.
Stir in the extra-large eggs, egg yolks and vanilla extract.
Add the all-purpose flour, Dutch-processed cocoa powder, instant espresso powder and salt. Stir until just combined. Transfer the batter to the prepared baking pan and smooth out the batter with an offset spatula.
Add dollops of the salted caramel to the brownie batter and use a spatula or toothpick to create swirls. Do not create too many swirls as we want pools of caramel in the brownies. Lightly sprinkle the flaky salt over the caramel brownie batter. Bake for 25-30 minutes, until a toothpick inserted into the center comes out with just a few crumbs attached.
Let the brownies cool completely on a wire rack before slicing. Serve and enjoy!
- This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.