Salted Caramel Brownies

Preheat oven to 350°F. Line two 9x13-inch pans with parchment paper. Set aside.

Combine chopped chocolate and dark chocolate chips in a heatproof bowl. Place it on top of a pot with simmering water. Once completely melted and smooth, remove from heat and add butter. Mix until butter is incorporated. Beat in eggs one at a time. Add vanilla extract. Set aside.

Sift together flour, sugar, and salt in a bowl. Add chocolate mixture and mix until well combined and smooth.

Pour batter into prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting.

Prepare the salted caramel sauce: place sugar in a small, heavy-bottomed saucepan. Cook until sugar has melted and turned deep amber in color. You can swirl the pan but do not stir the sugar or it will become grainy. Once sugar is amber in color, turn off heat and immediately stir in butter until dissolved. Stir in cream and salt. Allow to cool for 15 to 30 minutes before using. Drizzle caramel sauce over brownies.