Salted Butterscotch Chocolate Fudge Brownies

Preheat your oven to 350°F (180°C). Grease and line an 8×8 inch (20×20 cm) square baking pan with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, cocoa powder, salt, granulated sugar, and dark brown sugar until well combined.

In a separate bowl, beat the eggs and vanilla extract together. Set aside.

In a small saucepan over low heat, melt the unsalted butter and chopped dark chocolate, stirring continuously until smooth. Remove from heat and let it cool slightly.

Pour the melted chocolate mixture into the dry ingredients and stir until just combined.

Add the egg mixture and gently fold until the batter is smooth and well incorporated.

Pour the batter into the prepared baking pan, spreading it evenly to the edges.

Bake for 25-27 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.

Once baked, place another 8×8 inch pan on top of the brownies and press down gently to flatten. Remove the top pan and allow the brownies to cool completely in the pan.

In a heavy-bottomed saucepan over low heat, combine the granulated sugar, dark brown sugar, water, and light corn syrup. Stir gently until the sugars have dissolved.

Cover the saucepan with a lid and let it sit for 2 minutes without stirring.

Remove the lid and increase the heat to medium. Bring the mixture to a gentle boil, swirling the pan occasionally to ensure even heating. Continue boiling for 2-3 minutes.

Add the cubed unsalted butter and stir until fully melted and combined.

Slowly pour in the heavy cream, stirring continuously. Be cautious as the mixture may bubble vigorously.

Bring the mixture back to a gentle boil and cook for an additional 7-8 minutes, stirring occasionally, until the sauce thickens and pulls away from the sides of the pan.

To test the consistency, drop a small amount of the sauce into a bowl of ice water; it should form a chewy ball within a few seconds.

Remove the saucepan from heat and stir in the sea salt flakes and vanilla extract until well combined.

Pour the warm salted butterscotch sauce over the cooled brownies, spreading it evenly to cover the surface.

Sprinkle additional sea salt flakes over the top for garnish.

Allow the butterscotch layer to set at room temperature for at least 2 hours before slicing into squares.

Use a Clean Saucepan: Ensure your saucepan is clean and free of any residue to prevent crystallization in the butterscotch sauce.

Room Temperature Serving: For optimal texture and flavor, serve the brownies at room temperature. If refrigerated, allow them to sit out for about 30 minutes before serving.