For the Brownies:

1. Preheat Oven – Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
2. Mix Wet Ingredients – In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
3. Add Dry Ingredients – Stir in flour, cocoa powder, and salt until just combined. Do not overmix.
4. Bake – Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely.

For the Caramel Layer:

1. Melt Sugar – In a saucepan over medium heat, heat the sugar, stirring constantly until melted and amber-colored.
2. Add Butter & Cream – Carefully stir in butter (it will bubble), then slowly pour in the heavy cream while stirring. Cook for 1–2 minutes until smooth.
3. Cool Slightly – Remove from heat and stir in salt. Let cool for 5 minutes before pouring over the cooled brownies. Chill for 20–30 minutes until set.

For the Chocolate Ganache:

1. Heat Cream – In a small saucepan, heat the heavy cream until just simmering.
2. Melt Chocolate – Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth.
3. Spread Over Caramel – Pour the ganache over the caramel layer and spread evenly. Chill for 30 minutes until set.

Serving & Storage

• Let the brownies sit at room temperature for 5 minutes before cutting to prevent cracking.
• Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.