Preparation Steps

• Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper and lightly grease with cooking spray.
• Add the chocolate and butter to a saucepan over low heat. Melt, stirring often. Set aside.
• In a large mixing bowl, whisk the eggs, sugar, and vanilla extract until doubled in volume.
• Pour the melted chocolate and butter into the egg mixture and mix until fully combined.
• Sift in the flour and cocoa powder. Mix on low speed until just combined.
• Pour the batter into the prepared baking pan. Smooth the top with a spatula.
• Bake for 30 minutes. Test with a toothpick; it should not be wet.
• Heat the Dulce de Leche in a microwave-safe dish for 20-30 seconds to loosen. Stir in sea salt.
• Pour the caramel over the brownies and let set at room temperature for 2-3 hours.
• Cut into 9 squares and sprinkle with flaky sea salt.