salted caramel brownies

unsalted butter, cut into pieces

bittersweet or semisweet chocolate, chopped – I used two 4-ounce bars of Ghirardelli 60% bittersweet cacao

sugar

pure vanilla extract

large (or extra large eggs), at room temperature – FYI, I always use extra large eggs

all-purpose-flour

bittersweet chocolate chips – I used my favorite 60% bittersweet chocolate chips from Ghirardelli

caramel, you want a true caramel sauce here, not one that has a lot of milk or cream in it - I used Frans (see photo below), and for those of you that are local, you can get it at Paradise Foods

few pinches of Maldon or flaky sea salt crystals - I used Baleine coarse sea salt crystals