Salted Caramel Cream Cheese Swirl Brownies

Directions

1. Stir together the 1/2 cup sugar, water, and corn syrup in a microwave safe glass bowl or large glass measuring cup. Place the bowl or measuring cup in a microwave oven and set the timer for 6 minutes. Watch the mixture, checking it as it hits the 2 minute mark. . When it starts to turn a light amber color, remove the bowl or glass from the microwave and let it continue to bubble and cook in the bowl until the caramel becomes a deep amber color. 2. When it's the right color, stir in the 4 tablespoons of butter using a heatproof utensil, then mix in the heavy cream, one tablespoon at a time, and the salt, until smooth. If it's not smooth, very gently warm the caramel in the microwave, in 5 to 10 second intervals, until you can smooth it out. Set caramel aside until completely cool. 3. Preheat the oven to 325ºF . Line a 9-inch square pan with aluminum foil. The best way to do this is to overturn the pan, press the foil around the outside, then lift off the foil, which has taken on the shape of the pan. Turn the pan right side up, then press the foil inside the pan, smoothing out any wrinkles. Spray the foil with nonstick spray or brush with melted butter. 4. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt, until well-combined and lump free. 5. In a medium saucepan, melt the butter and bittersweet and unsweetened chocolates over very low heat, stirring until smooth. Remove from heat and stir in the 1 cup of sugar. Mix in the eggs one at a time, as well as the egg white and vanilla, until smooth. Stir in the dry ingredients just until combined, but do not overmix. 6. In the bowl of a stand mixer fitted with the paddle attachment, or by hand in a large bowl with a sturdy utensil, beat the cream cheese and 1/2 cup of sugar until smooth. Blend in the egg yolk and the vanilla, then mix in the caramel, stirring until it's smooth and light. 7. Spread half of the brownie batter into the prepared baking pan. Spoon three-quarters of the caramel cream cheese mixture in dollops over the brownie batter and use a butter knife to gently swirl the cream cheese. Don't overswirl or you'll muddy the results; you want good-sized pockets of caramel in the finished brownies. 8. Add the remaining brownie batter to the pan and smooth the top, then spoon the rest of the caramel cream cheese batter in large dollops over the top and swirl them gently in with a knife. Sprinkle with sea salt and rap the pan on the counter a few times to level the batters. Bake until the center feels just about set but still jiggles freely, about 50 minutes. A toothpick inserted into the center should come out almost clean, but with wet crumbs attached. 9. Remove from oven and let the brownies cool completely, then refrigerate overnight.