Swirled Salted Caramel Skillet Brownie

For the Brownie

Prepare the Salted Caramel Sauce (below). Preaheat oven to 350°F. Grease a 10-inch skillet with softened butter.

In a small saucepan or in a double broiler, melt butter and chocolate over low to medium heat until melted and completely smooth.

Remove from heat and add in sifted cocoa powder. Whisk together until smooth and shiny.

Set aside to cool slightly.

In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat the eggs and sugar together over medium-high speed until pale and creamy. Beaters should make a ribbon like-trail when you hold them over the bowl of the batter.

Add in the melted chocolate mixture and stir until just combined. Do not overmix. Gently fold in the flour.

Pour batter into the prepared skillet, using a spatula or a spoon to push to the edges.

Using a knife, gently swirl the caramel sauce over the top of the batter. Add as much as you'd like!

Bake for 25 – 30 minutes, or until the edges have set and the center is slightly under baked. Remove from the oven and cool on a wire rack until ready to serve. Top with lots of vanilla ice cream and enjoy!

For the Salted Caramel Sauce

Combine brown sugar, butter, and heavy cream in a medium-sized saucepan over medium-low heat. Stir frequently until the butter is melted.

Increase heat to medium-high and stir constantly until the mixture comes to a boil. Boil for 2 minutes, stirring constantly. Remove mixture from heat.

Continue to stir so that the caramel doesn't burn and add in the sea salt. Stir until the caramel stops bubbling and the mixture is smooth. Allow caramel to cool.