Preheat the oven to 350°F (175°C).

Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.

Add the eggs one at a time, whisking well after each addition.

Mix in the vanilla extract.

Add the cocoa powder, flour, and salt. Stir until just combined.

Fold in the chocolate chips.

In a microwave-safe bowl, combine the caramel candies and heavy cream. Heat in 20-second intervals, stirring until smooth.

Spread half of the brownie batter into the prepared pan.

Drizzle two-thirds of the melted caramel over the batter.

Carefully spread the remaining brownie batter over the caramel layer.

Drizzle the remaining caramel on top and gently swirl with a knife.

Bake for 35 to 40 minutes, or until the center is just set.

Allow the brownies to cool completely in the pan.

Sprinkle with flaky sea salt before slicing.

Cut into squares and serve.