Burnt Caramel

1. Add sugar to the bottom of a heavy-bottom saucepan over medium-high heat. Once the edges of the sugar start to melt, gently stir the sugar until all the sugar has melted. Once the caramel is a deep amber color, add butter and stir until melted. Then drizzle in heavy cream slowly and mix well. Stir in salt and pour into a jar and cool completely.

Fudgy Brownies

1. Add unsalted butter to a saucepan over medium heat and melt. Stir until the butter starts to foam up and you see little brown specks. Take off the heat and stir in chocolate until melted. Set aside.
2. Into a bowl of a stand mixer, add granulated sugar, brown sugar, salt,  aquafaba, and vanilla extract. Whisk on high until you have a thick glossy mixture, about 8 minutes.
3. Slowly pour in the chocolate-butter mixture and mix until well combined.
4. In a separate mixing bowl, whisk together baking soda, all-purpose flour, and unsweetened cocoa powder.
5. Pour the dry ingredients into the mixing bowl and whisk until just incorporated. Fold in chopped walnuts and fold until all the batter is well combined.
6. Spoon the batter into a greased and parchment paper-lined 8×8-inch pan. Spread into an even layer.
7. Spoon cooled caramel into a sandwich bag and snip off a small corner. Pipe lines across the brownies. Gently drag a knife through the caramel to swirl it. Sprinkle with flaky salt.
8. Bake at 350°F for 30  minutes. Cool for 20 minutes before removing from the pan and cutting.