Fudgy Brownies with Salted Butterscotch Swirl

• Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, then lightly grease it.
• Melt 1 cup of unsalted butter in a large microwave-safe bowl for the brownie batter.
• Whisk the granulated sugar into the melted butter, then beat in the eggs one at a time until glossy; stir in 1 teaspoon of vanilla extract.
• In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined and folding in the chocolate chips if desired.
• In a small saucepan, melt ½ cup unsalted butter; add brown sugar and heavy cream, stir until dissolved and gently boiling, then simmer for 2-3 minutes until slightly thickened before removing from heat and stirring in 1 teaspoon vanilla extract and sea salt.
• Pour two-thirds of the brownie batter into the prepared pan, spread evenly, and drizzle with half of the butterscotch mixture.
• Drop the remaining brownie batter in dollops over the butterscotch and drizzle with the rest of the butterscotch.
• Gently swirl the butterscotch and brownie batter with a knife or skewer to create patterns, being careful not to overmix.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs and the edges are set.
• Cool completely in the pan on a wire rack before lifting out and cutting into squares for clean cuts and the best texture.