I'll also apologize for the (even more than usual) horrific pictures. By the time I realized that I still needed to post this, there was one lone chunk of brownie left. I had to hide it so that I could take a couple of pictures of it. Don't judge! Okay, you can, but judge by taste, not presentation on this one.
½ C flour
½ C unsweetened cocoa
¼ teaspoon baking powder
¼ teaspoon salt
½ C butter
1/4 cup chocolate chips or semi-sweet baking chocolate, chopped
1 C sugar
2 large eggs
1 teaspoon vanilla
One batch of caramel as directed here.
Preheat oven to 350º. Grease/flour a 9" pan (I made a double batch and used a 13"x9" and an 8" round), or line with parchment paper. Or, if you're not on speaking terms with your parchment paper like I am, you can also use foil sprayed with cooking spray. Just don't expect it to turn out quite like it should otherwise. If you're a big fan of the harder edges, foil is your option.
Mix the dry ingredients together in a medium bowl, set aside.
Melt the butter and chocolate chips in a double boiler. Once smooth, remove from heat and add sugar. Let cool until it is comfortable to stick your finger into (OH NO! Now you need to lick your finger..) and add the eggs, one at a time until smooth. Add vanilla.
Mix in dry ingredients until just combined, spread in your prepared pan. Drizzle about 1/2 of your caramel over the top and swirl in using a knife or a toothpick. Bake 20-25 minutes, until a toothpick comes out clean. Immediately drizzle more caramel over the top until you've got as much as you want on there. Come on, you know you want more! If you want the full on OH MY LORD THERE IS SALT IN MY CARAMEL experience, you can also sprinkle some coarse sea salt over top.