Salted Caramel Brownies

I'm not really sure what to say about these brownies other than, make them, eat them, work out, repeat.  They are SO sweet, salty, caramel-y and delicious.  Plus, the only thing homemade is the caramel so you don't have to spend your ENTIRE day baking!  Yay! 

Salted Caramel Brownies (adapted from browneyedbaker.com)

1 (20 oz.) Ghirardelli dark chocolate brownie mix, prepared according to package directions and poured into a greased 8X8 pan, DO NOT BAKE YET! 
1/2 c. sugar
3 T. unsalted butter at room temperature
1/2 t. fine sea salt
1/3 c. heavy cream, at room temperature

In a saucepan, heat the sugar over medium high heat, whisking as sugar begins to melt.  Some of the sugar will harden into clumps, but that's okay - it will melt eventually - just keep whisking!  Continue to cook the sugar until it reaches a dark amber color.  At that point, whisk in the salt and then add the butter all at once and whisk until it is completely incorporated into the sugar.  Remove the pan from the heat and pour in the heavy cream (it will foam up when first added.)  Continue to whisk until it forms a smooth sauce.  Allow to cool for 10-15 minutes before using in the brownies.  Dollop 9 spoonfuls (using all the caramel) on top of the brownies.  Using a butter knife swirl the caramel into the brownies and bake according to the package directions.  Allow to cool completely before cutting (if you can - if you can't I won't judge you!)

12 servings (358 calories each serving) according to my calculator on loseit.com