For the brownies:

1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one egg at a time until combined, making sure to wipe down the sides of the bowl in between each addition. Mix in the vanilla.
2. With the mixer speed on low, add in the flour, cocoa powder, baking soda and salt and mix to combine until a cookie-like batter has formed. Gently mix in the chocolate chips. Evenly press the brownie batter into greased 9×9 baking pan.
3. Bake the brownies for 35-38 minutes, or until a toothpick inserted into the middle comes out clean. Set aside to cool.

For the caramel sauce:

1. Add the sugar to a small saucepan over low-medium heat. Let the sugar melt down and caramelize for about 8-10 minutes, or until a golden-caramel color is achieved. Do not stir during this process and watch the caramel closely to keep it from caramelizing too far and burning.
2. Turn off the heat and very carefully whisk in the heavy cream. The caramel will bubble up a lot and that is ok. After the heavy cream is whisked in, add in the butter and whisk until silky-smooth.
3. Pour the caramel sauce over the tops of the brownies and let set for at least 30 minutes – 1 hour before slicing. Enjoy!