Prep & Preheat: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease.

Melt Butter & Chocolate: In a heatproof bowl set over simmering water (or in short microwave bursts), melt the butter and chopped chocolate together, stirring until completely smooth. Remove from heat and cool slightly.

Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and slightly pale. Whisk in the melted chocolate mixture until combined.

Fold Dry Ingredients: Sift in the flour, cocoa powder, and salt. Fold gently with a spatula just until no dry streaks remain (do not overmix).

Add Batter & Caramel: Spread 2/3 of the brownie batter into the prepared pan. Drizzle half of the caramel sauce over the batter. Spoon the remaining brownie batter on top in dollops, then drizzle the rest of the caramel sauce over the surface.

Swirl & Bake: Using a butter knife or skewer, gently drag through the layers to create a swirled pattern. Bake at 350°F (175°C) for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid testing pure caramel pockets).

Cool & Slice: Allow the brownies to cool completely in the pan for at least 1 hour (or refrigerate for 30 minutes) to allow the caramel to set before lifting out and slicing into squares.