1. Melt the Chocolate and Butter
In a medium saucepan over low heat, melt the butter and chocolate chips until smooth and glossy. Remove from heat and let it cool for a few minutes before mixing.

2. Whisk the Sugars and Eggs
In a large bowl, combine granulated sugar, brown sugar, and eggs. Whisk until the mixture becomes thick and shiny, then add vanilla extract and stir again.

3. Combine Wet and Dry Ingredients
In another bowl, sift together flour, cocoa powder, and salt. Gently fold the dry mixture into the wet ingredients until just combined — avoid overmixing to keep the brownies fudgy.

4. Layer with Caramel
Pour half of the batter into a parchment-lined 8×8-inch pan. Spread evenly, then drizzle caramel sauce over the top. Use a spatula or pastry brush to spread it gently to the corners. Add the remaining brownie batter and swirl lightly with a knife.

5. Bake to Perfection
Bake at 350°F (175°C) for 28–32 minutes, until the edges are set and the center is slightly soft. A toothpick inserted 2 inches from the edge should come out with moist crumbs.

6. Cool and Slice
Let brownies cool completely before slicing. For clean edges, use a sharp serrated knife and wipe between cuts. Sprinkle flaky salt on top before serving.