Salted Caramel Cream Cheese Swirl Brownies

Ingredients

• 1/2 cup sugar
• 1 tablespoon light corn syrup or golden syrup
• 1 tablespoon water
• 4 tablespoons unsalted butter, cubed, at room temperature
• 3 tablespoons heavy cream
• 1/2 teaspoon salt
• 1/2 cup flour
• 1/4 cup Dutch-process cocoa powder
• 1/2 teaspoon baking powder, preferably aluminum-free
• 1/8 teaspoon salt
• 8 tablespoons unsalted butter, cubed
• 4 ounces bittersweet or semisweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 cup sugar
• 2 large eggs, at room temperature
• 1 egg white
• 2 teaspoons vanilla extract
• 8 ounces cream cheese, at room temperature
• 1 large egg yolk
• 1 teaspoon vanilla extract
• Flaky sea salt for finishing, see headnote

Directions

1. Into a glass bowl that can go in the microwave, or into a large glass measuring cup, add the 1/2 cup sugar with the water and corn syrup; stir to moisten everything evenly. Microwave with the timer set for 6 minutes, keeping an eye on it and checking when it reaches the 2 minute mark, or sooner if your microwave runs hot. As soon as the syrup turns pale amber, take the bowl or cup out; the caramel will keep bubbling in the hot glass, so leave it alone until it deepens to a rich amber.
2. Once the caramel has reached that color, use a heatproof utensil to work in the 4 tablespoons of butter. Add the heavy cream in 1 tablespoon additions, mixing after each, then stir in the salt until the sauce is smooth. If it refuses to come together, microwave it very gently in 5 to 10 second bursts, stirring until it loosens. Small caramel bits are okay; they will melt as the brownies bake. Put the caramel aside to cool completely.
3. Heat your oven to 325ºF (160ºC). For the 9-inch (23cm) square pan, shape the aluminum foil first: flip the pan over, mold the foil around the outside, and lift it away once it holds the pan’s shape. Turn the pan back over, fit the shaped foil into the inside, and flatten the creases as best you can. Coat the foil with nonstick spray or melted butter.
4. In a small bowl, whisk the flour with the cocoa powder, then the baking powder and salt, until everything is evenly blended and no lumps remain.
5. Set a medium saucepan over very low heat and melt the butter with the bittersweet and unsweetened chocolates, stirring until the mixture is glossy and even. Take the pan off the heat, then add the 1 cup of sugar and stir it in. Add the eggs 1 at a time, followed by the egg white and vanilla, mixing until smooth. Fold in the dry mixture only until it disappears; stop before you overwork the batter.
6. Using a stand mixer with the paddle attachment, or a large bowl and a sturdy utensil, beat the cream cheese and the 1/2 cup of sugar to a smooth consistency. Mix in the egg yolk and vanilla, then add the caramel and continue stirring until the mixture looks pale and smooth.
7. Scrape half of the brownie batter into the prepared pan and spread it out. Spoon dollops of the caramel cream cheese mixture over that layer, using three-quarters of it, then draw a butter knife through it with a light hand to create swirls. Stop before the batters blend together; leaving larger caramel pockets is the goal.
8. Scoop the rest of the brownie batter into the pan and even out the surface. Add the remaining caramel cream cheese batter on top in large dollops, and use a knife to lightly swirl it in. Scatter sea salt over the surface, then tap the pan against the counter a few times so the batters settle. Bake for about 50 minutes, until the middle seems nearly set but still wobbles loosely. A toothpick poked into the center should be mostly clean, with moist crumbs clinging to it.
9. Take the pan out of the oven and leave the brownies until completely cool, then chill them overnight.