Caramel Drizzle

1. Combine the sugar, salt, and water in a nonstick sauce pan and heat over medium high heat for about 6-8 minutes, swirling the pan occasionally, until it turns a light amber brown color.
2. Turn the heat down to medium low and carefully pour the heavy cream into the mixture. Stir continuously for about 3 minutes or so until it has thickened slightly.
3. Transfer to a heat proof bowl or jar and chill.

Caramel Easter Egg Brownies

1. Preheat oven to 350º.
2. Line an 8 square pan with parchment paper and spray with cooking spray.
3. Heat butter and chocolate in a double boiler or in the microwave, stirring it until it melts.
4. Transfer chocolate mixture to a stand mixer, add sugar and vanilla extract, and mix on medium speed for 2-3 minutes until it is well blended.
5. Add eggs, one at a time, and mix until combined, scraping down the sides of the bowl as needed.
6. With the mixer on low, slowly add in the flour, cocoa powder, and salt to the chocolate mixture and mix just until combined.
7. Carefully pour the batter into the pan and smooth it out until it is even.
8. Gently cut caramel eggs in half and make sure the caramel doesn't pour out. Press the caramel egg halves into the top of the brownie. You can place some rightside up and some upside down.
9. Bake brownies for 40-42 minutes until a toothpick inserted in the center of it comes out clean.
10. Cool on cooling rack.
11. Transfer caramel to a small piping bag or ziploc with the tip cut off and carefully drizzle over the brownies. If the caramel is too thick, you can reheat it in the bowl for 10 seconds at a time until its at a drizzling consistency. Enjoy!