Salted Caramel-Filled Fudge Brownies

Holy Moly!!!!!!
(makes 1 dozen)

Caramel:
1&1/4 cups sugar
3/4 cup heavy cream
4 T. unsalted Kerrygold* butter
1&1/2 t. flaky sea salt

Brownies:
2 sticks unsalted Kerrygold* butter plus more for greasing
10 oz. bittersweet, dark*, or milk* chocolate, finely chopped
1&1/2 cups sugar
1/4 cup unsweetened cocoa powder
2 t. pure vanilla extract
1/2 t. kosher salt
3 large eggs, chilled
1 cup all-purpose flour

Make the caramel: In a med. saucepan, cook the sugar with the water over moderate heat, swirling the pan frequently, until a dark amber caramel forms. Slowly drizzle in the cream, then whisk in the butter and sea salt. Transfer the caramel to a small bowl and refrigerate until thickened, about 2 hrs.

Make the brownies: Preheat the oven to 325. Lightly butter a 9x13" metal baking pan. Melt the 2 sticks of butter in a heatproof med. bowl set over (not in) a saucepan of simmering water. Add the chopped chocolate, sugar, cocoa powder, vanilla, and salt and stir until smooth. Remove the bowl from the heat and whisk in the eggs. Add the flour and stir until just incorporated. Scrape the batter into the prepared pan and bake for about 40 mins., until a tester inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a rack and let cool completely. Invert the brownies onto a cutting boar and cup in half to form 2 rectangles. Spread the chilled caramel over 1 rectangle, then top with the other rectangle. Cut into 12 bars and serve immediately with vanilla bean* ice cream*.

Let your prayer today be, "God, help us to not judge people by the exterior, by what they wear, by the mistakes they've made. Let us see people through the eyes of love."

Love,

MM