For these brownies I like to bake them in my square savarin and/or mini square savarin flexipan trays with the perforated baking sheet.I use a box brownie mix and bake according to package directions. I like the Pillsbury Chocolate Fudge Brownie Mix and I like to add one cup of Semi-sweet chocolate chips to the brownie mix before baking. Once brownies have completely cooled, I unmold and then fill the top of each square savarin piece with the caramel. I also like to add more salt to the top of the caramel after adding to the brownies. I make the caramel while the brownies are baking and everything is the correct temperature for filling once the brownies have cooled.
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down slightly before using. Unmold brownies from each shape, fill caramel into top of savarin shape and sprinkle with more Sel Gris Sea Salt. Enjoy! Store any leftover caramel in the fridge.
