Start by preheating your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal after baking.

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes. Once well combined, add in the eggs, one at a time, making sure to beat well after each addition. Finally, stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. This ensures that your dry ingredients are evenly distributed and will create a smooth batter.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the brownies dense.

Pour half of the caramel sauce into the brownie batter, stirring gently to swirl it in. This will create pockets of gooey caramel throughout the brownies.

Transfer the batter to your prepared baking pan, spreading it out evenly with a spatula.

Place the pan in the preheated oven and bake for 25-30 minutes. Keep an eye on them—your brownies are done when a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Remember, they’ll continue to set as they cool!

Once baked, remove the brownies from the oven and allow them to cool for about 10 minutes. Drizzle the remaining caramel sauce over the top, letting it soak into the warm brownies.

Let the brownies cool completely before slicing into squares. For extra richness, add a sprinkle of sea salt on top.