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1
preheat oven to 325 degrees.
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2
grease and flour a 9x9 baking pan.
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3
make the brownie layer: in a small bowl, combine the flour and baking soda.
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4
in a double boiler, melt the unsweetened chocolate and the semisweet chocolate with the butter, stir until smooth and set aside to cool slightly.
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5
in a large bowl with an electric mixer, beat the brown sugar and eggs until lightened and pale in coclor.
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6
beat in the cooled chocolate mixuted and the vanilla.
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7
gradually beat in the flour mixture.
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8
pour the batter into the prepared pan, bake for 40 to 50 minutes or until the center is set but still moist and a bit fudgy.
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9
cool in the pan on a wire rack.
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10
prepare the caramel leayer: in a small, heavy saucepan, dissolve hte sugar in the water over low heat, stirring cosntantly.
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11
bring to a boil over medium-high heat, then let boil without stirring until the syrup turn sa deep amber.
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12
while the syrup is boiling, brush down the sides of thep an from time to time with a wet pastry brush to prevent crystals from forming.
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13
remove the pan from the heat, then stir in the hot cream (be careful it will bubble rapidly).
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14
continue stirring over low heat if necessary, until all of the caramel is dissolved into the cream.
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15
stir in the butter until smooth.
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16
set the caramel aside until it has cooled slightly but is still spreadable.
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17
Assemble: Preheat the oven to 325 degrees.
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18
spread the caramel over the cooled brownies.
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19
sprinkle the toppings over hte caramel layer and place the brownies in the oven for 5 minutes to set the toppings (to not let the chips melt completely).
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20
set on a wire rack to cool, then cut into squares.
