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1
Preheat the oven to 300 degrees F. Line cupcake pan with cupcake paper.
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2
In a mixer, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, except for nuts and chocolate chips, and mix to combine.
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3
When everything is well mixed (it will be thick), add the nuts and chocolate chips with a spatula, stirring well.
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4
Pour the batter into cupcake tin, sprinkle course sea salt on top, and cook for 45 minutes. When they're done, they may be a little gooey in the middle from the chocolate chips melting. Allow for them to cool completely.
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5
CARAMEL:
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6
Place sugar in a heavy sauce pan or medium-sized pot and add the water. Turn stove to medium-high heat and stir until sugar has dissolved (avoid letting sugar burn)
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7
Cover pot, turn heat to high, and boil for 2 minutes.
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8
Remove lid and continue to boil on high heat until syrup turns brown around the edges of the pan. Swirl the pan occasionally until mixture turns a deep amber and begins to smoke.
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9
Remove pan from heat.
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10
Add butter (the mixture will really bubble) and gently stir until all butter is mixed in.
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11
Stir in condensed milk (more bubbling).
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12
Add vanilla extract and rum (or liquor of choice).
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13
Stir until bubbling stops. (If sauce become lumpy, set pan over low heat and stir until smooth then remove from heat.)
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14
Pour warm caramel over cooled brownies. Sprinkle more salt over the top. Serve warm.
