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Note: Many have reported problems with the gelatin in the caramel sauce. For this reason, I'd recommend either leaving out the gelatin OR decreasing the amount by quite a bit.
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FOR THE BROWNIES:
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Preheat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or baking spray.
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In the top of a double boiler over medium heat, melt chocolate and butter, stirring until melted. Add sugar and stir gently until combined. Remove from heat.
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In a separate bowl, gently whisk the eggs. Add a small splash of eggs to chocolate mixture, stirring immediately (but still gently). Drizzle in the rest of the eggs, stirring constantly.
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Add flour and stir until combined. Pour batter into greased baking pan and spread to even out the surface.
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Bake for 25 to 30 minutes, then remove from oven to cool completely in the pan.
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FOR THE CARAMEL GLAZE:
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In a small saucepan over low heat, warm heavy cream. Do not boil.
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In a separate tall saucepan, combine sugar and water. Do not stir. Place over medium-high heat and bring to a boil. Cook until the mixture turns an amber color-not too dark, but definitely amber. Remove pan from stove.
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Add warm cream, butter, and salt. Stir gently until mixture is smooth and well combined. When it is smooth and calmed down a bit, pour in gelatin/water mixture and stir.
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TO FINISH:
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Pour caramel glaze all over completely cooled brownies. Allow to set completely. Cut into small rectangles and serve.
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***Lining the pan with foil would allow you to lift the brownies out of the pan after the caramel glaze sets. Then you can use a long, serrated knife and slice more easily.***
