How to make it

1. Preheat your oven to 350°F (175°C). Line an 8 x 8 in (20 x 20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, salt, and baking powder.
3. In another bowl, combine the melted butter, eggs, and vanilla extract. Add the melted chocolate and mix until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. For the caramel sauce, heat the sugar in a saucepan over medium heat, stirring constantly until it melts into a thick, amber-colored liquid.
6. Remove from heat and carefully add the heavy cream, butter, vanilla, and salt, stirring until smooth. Let it cool slightly.
7. Pour half of the brownie batter into the prepared pan and spread evenly.
8. Drizzle half of the caramel sauce over the batter, then add the remaining brownie batter on top. Drizzle with the remaining caramel sauce and swirl gently with a knife.
9. Bake for 35 minutes, or until the edges are set and the center is slightly soft.
10. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Cut into 16 squares.