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Preheat oven to 350u00b0F. Line a 9 x 9-inch baking pan with parchment paper and spray with nonstick cooking spray.
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In a small nonstick saucepan over medium heat, combine caramels and evaporated milk. Heat and whisk until caramels are melted, about 5 minutes. Remove from heat and set aside.
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In a separate medium nonstick saucepan over medium-low heat, combine butter, sugar, cocoa powder and salt. Cook for about 2 minutes until butter melts, remove from heat, and whisk in vanilla and chopped semi-sweet chocolate.
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In a small bowl, whisk togetherthe eggs and add whisked eggs into the saucepan, whisking quickly to to combine. Stir in flour with a rubber spatula.
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Pour batter into prepared pan and evenly distribute batter. Add caramel sauce on top of batter and then, using a knife, swirl the caramel into batter with a butter knife. I swirled back and forth several times.
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Place baking dish into the oven and bake for about 25-30 minutes, until caramel top is bubbling and sides of the brownies look cooked.
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Remove baking dish from the oven, sprinkle with fleur de sel, and let cool to room temperature before transferring to the refrigerator for at least 1 hour before serving.
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Recipe adapted from What's Gaby Cooking.
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Notes:
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1. I actually like these brownies kept in the fridge and served cold!
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2. I like to cut these into tiny bite-sized brownies, but of course you can cut them bigger.
