📖 Instructions

1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
2. In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter and 1 ¾ cups of granulated sugar until the mixture is light and fluffy. Don't rush this part; it's key to the texture!
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Mmm, vanilla…
4. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
5. Stir in 1 cup of chocolate chips and 1 cup of chopped pecans or walnuts (optional, but highly recommended!).
6. For the salted caramel swirl: In a medium bowl, combine ½ cup of caramel sauce (store-bought is fine!), and ¼ cup of heavy cream. Mix well until smooth. This is where the magic happens!
7. Divide the brownie batter evenly among the prepared baking sheets. Use a spoon or spatula to drop small mounds of batter onto the baking sheets, leaving a little space between each mound.
8. Dollop spoonfuls of the caramel mixture over the brownie batter. Gently swirl the caramel into the batter with a toothpick or knife, creating a marbled effect. Get creative!
9. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Slightly underbaked is better than overbaked here!
10. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Patience, young padawan…
11. Once cooled, drizzle with extra caramel sauce (because why not?) and sprinkle with sea salt. Ahh, the perfect touch!