Instructions

• Preheat the oven to 350ºF (175ºC). Spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
• In a large bowl, cream the 8 tablespoons softened unsalted butter and 1 cup packed brown sugar until light and fluffy, about 3 minutes.
• Add the 1 large egg and 2 teaspoons vanilla extract; mix until combined.
• Add the 1/4 teaspoon kosher salt and 1 cup all-purpose flour; mix just until the batter is evenly combined. Do not overmix.
• Spread the batter evenly into the prepared 8×8 pan using a spatula.
• Drop the 1/4 cup salted caramel sauce onto the batter by tablespoonfuls, spacing them across the surface.
• Swirl the caramel into the batter with a skewer, long toothpick, or butter knife to create a marbled pattern.
• Bake for 20–25 minutes, until the edges are set and the center is lightly golden and no longer wet.
• Cool the pan on a wire rack until completely cool before cutting into pieces.