• Preheat oven to 350°F. Line a 9x13" baking dish with parchment paper, leaving an overhang on the sides.
• In a medium bowl, whisk together flour, cocoa powder, and salt until combined.
• In a small saucepan on medium heat, melt the butter. Turn the heat to low and add the chocolate. Remove from heat.
• Using an electric mixer, beat the sugar, brown sugar, eggs, and vanilla on medium speed until fluffy, about 3 minutes.
• Switch the mixer to low, and keep it running while slowly streaming in the butter and chocolate mixture.
• Sift in the cocoa powder, flour, and salt mixture. Mix on low until combined. Stir in the chocolate chips.
• Bake for 18 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
• Let sit in pan for 10 minutes. Remove from pan and let cool on a cooling rack for 30 minutes before adding caramel.

Salted caramel

• Heat sugar in a small sauce pan over medium heat. Using a heat resistant rubber spatula or wooden spoon, stir constantly until the mixture becomes melted and amber in color.
• Add the butter while continuing to stir. Mixture will bubble. Once butter has melted, slowly pour in the heavy cream. The mixture will continue to bubble. Boil for 1 minute.
• Remove from heat and add salt. Let cool until caramel has thickened slightly. Drizzle over brownies.