Preparation

• Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, allowing some to hang over the edges for easy removal.
• In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until well combined. Set aside.
• In a large bowl, combine the melted butter and granulated sugar. Whisk until smooth and pale. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, being careful not to overmix.
• Spread half of the brownie batter into the prepared baking pan. Drizzle half of the caramel sauce over the batter and sprinkle with half of the sea salt. Use a knife to gently swirl the caramel into the batter.
• Pour the remaining brownie batter over the caramel layer. Drizzle the rest of the caramel sauce on top and sprinkle with the remaining sea salt. Swirl again with a knife for a marbled effect.
• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep them fudgy.
• Remove from the oven and allow the brownies to cool in the pan for at least 20 minutes. Use the parchment overhang to lift the brownies out of the pan and onto a wire rack to cool completely.
• Once cooled, cut the brownies into 12 squares. Serve as is or with a scoop of ice cream.
• Store any leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.