Instructions

1. Preheat oven to 350 F or 325 F convection. Line an 8 inch square glass baking pan with parchment or foil. Make a sling (for easy pick up) on two sides. Spray the lining with cooking spray or use extra butter.
2. Make the batter: Using an electric or handheld mixer, cream butter, sugar and salt until light and fluffy, 5 – 7 minutes.
3. Use microwave or double boiler on the stove to melt chocolate until almost melted. (Microwave on medium power in 30 second intervals, stirring frequently OR place chocolate in a heatproof bowl over a saucepan of simmering water and stir until almost melted.) Remove from heat, add a spoonful of whipped butter mixture and stir well. Add melted chocolate to butter mixture and mix well on low to combine.
4. Add eggs, one at a time. Add vanilla.
5. Off mixer, combine flour, soda and baking powder. Stir well. Add flour mixture to batter and mix on low until just combined. Fold in chopped pecans, if using.
6. Pour batter into baking pan and smooth the top.
7. Make caramel design. Pour cold sauce into a small zip top bag, close and twist top to make a “pastry bag”. Snip a tiny corner of the bag and make a design in the brownies. Ideas:
8. *Make dots across surface, then draw a line vertically with a toothpick through the middle of each dot to make a heart.
9. *Draw vertical lines in one or two-inch intervals across surface, then drag toothpick horizontally across lines to create a zigzag grid.
10. *Draw lines of caramel, then swirl with a butter knife to create a marbled effect.
11. *Option: Sprinkle top with large flaked sea salt.
12. Bake 45 -50 minutes. Rotate pan halfway through baking. Brownies are done when a toothpick inserted in center comes out with just a few crumbs attached. Cool completely.
13. For best results, wrap and freeze pan of brownies before cutting. Set frozen brownies on a cutting board and remove paper or foil. Cut into 16 squares. Decorate with additional lines of caramel sauce, if desired. Thaw before serving.