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To Make the Caramel:
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In a medium saucepan, combine the sugar and corn syrup with 1/4 cup water, stirring them together carefully so you dont splash the sides of the pan.
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Cook over high heat until an instant-read thermometer reads 350 degrees F, or until the mixture is dark amber in color (keep a close eye on the caramel at all times, as it goes from golden brown to black and burnt very quickly), 6 to 8 minutes.
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Remove for the heat, and slowly add the cream (careful, it will bubble up) and then the fleur de sel.
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Whisk in the sour cream.
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Set aside to cool.
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To Make the Brownie:
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Preheat oven to 350 degrees F.
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Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan.
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Line the bottom with a sheet of parchment paper, and butter the parchment.
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In a medium bowl, whisk together the flour, salt, and cocoa powder.
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Place the chocolate and butter in the bowl of the double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined.
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Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars.
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Whisk until completely combined and remove the bowl from the pan.
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The mixture should be at room temperature.
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Add three eggs to the chocolate mixture and whisk until just combined.
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Add the remaining eggs and whisk until just combined.
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Add the vanilla and stir until combined.
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Do not overheat the batter at this stage, or your brownies will be cakey.
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Sprinkle the flour mixture over the chocolate.
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Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture visible.
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To Assemble the Sweet & Salty Brownie:
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Pour half of the brownie mixture into the pan and smooth the top with a spatula.
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Drizzle about 3/4 cup of the caramel sauce over the brownie layer in a zigzag pattern, taking care to make sure the caramel does not come in contact with the edges of the pan or it will burn.
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Use your offset spatula to spread the caramel evenly across the brownie layer.
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In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer.
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Smooth the brownie batter gently to cover the caramel layer.
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Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan.
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The brownies are done when the toothpick comes out with a few moist crumbs.
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Remove the brownies from the oven and sprinkle with the fleur de sel and coarse sugar.
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Cool the brownies completely before cutting and serving.
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The brownies can be stored, tightly wrapped at room temperature, for up to 4 days.
