Salted caramel brownie

This is a wonderful recipe for a bunch of people! I really love the caramel of this recipe! :)

Ingredients
Brownie:
150g dark chocolate
200g butter
1 1/2 cup brown sugar
3/4 cup flour
2 tbsp cocoa (I used 100%)
3 eggs

Caramel:
1 1/2 cup sugar
1/2 cup water
3/4 cup 30% fat cream
90g butter

Sea salt for sprinkle on caramel

Instructions
1. Prepare brownie:
Preheat oven to 160°c

In a small pan over low heat, place chocolate and butter, stir regularly until melted and smooth
Set aside

2. In a large mixing bowl, place sugar, flour, cocoa, mix well
Add in eggs, mix well
Add in chocolate mixture, mix until blended

3. On a 20cm X 30cm pan, line a baking sheet
Pour the mixture onto the pan, spread evenly with the help of a spetula

Bake for 35 mins or until cooked: you can insert a toothpick, if comes out clean = ready

4. Let the brownie cool down, put in the fridge to let cool completely

5. Prepare caramel:
In a small pot over medium heat, place cream and butter until butter is melted
Remove from heat and set aside

6. In a small saucepan over high heat, place sugar and water, stir to combine
Bring to boil and cook, DO NOT stir
Once the syrup starts caramelising, you can stir it briefly, then let the temperature rises, until temperature reaches 175°c and the color becomes dark golden (when you see the color changes = reaches 160°c, so start observing)

If the edge appears sugar crystals, use a wet pastry brush gently wipe them off - this can stop caramel from crystallising

7. Turn off the heat and remove from heat immediately, be careful when handle it!
Slowly pour HOT caramel into the cream mixture, at the same time stir the cream mixture continuously, DO NOT scrape the edges

Note: if crystals form, don't panic, you can still pour into the cream mixture, keep stirring can dissolve the crystal gradually in step 8. You can use spetula to gently press the crystals towards the edges, that helps too!

8. Put back to cook over low heat, stir for 7-10 mins or until caramel is thickened a bit

Let it cool down a bit, stir regularly when cooling to prevent the surface dries out

9. Pour caramel onto brownie, let the caramel cool down
Put brownie to the fridge to cool down and let the caramel fix for 4-5 hours or until firm, or even overnight

10. When serving, cut the brownie into squares and sprinkle with sea salt

Enjoy!