Preheat the oven to 175°C or 350°F. Line a 9x13" baking tray with parchment paper with an overhang on the sides. This makes it easier to lift the brownie from the pan.
Whisk together all purpose flour, cocoa powder and salt in a bowl and keep it aside
Start by heating a small saucepan filled with quaterfull of hot water. In a large heatproof bowl add the butter and chocolate and place it on the rim of the saucepan (do not touch the water). Now put on low heat and stir occasionally until the butter and chocolate have melted and smooth.
Remove from the heat. Now add the sugar and stir well until everything is incorporated well.
Now add eggs one at a time and stir with a spatula until just combined. Add vanilla extract and mix.
Now add the flour and stir everything well until just combined. Do not over mix the batter.
Spoon the batter in the prepared baking tin. Now add the salted caramel on top and swirl it around with a skewer or knief.
Pop In in the preheated oven and bake for 25-30 minutes. Keep an eye on the brownie after 25 minutes. Insert a toothpick and it comes out a bit dirty. Do not over bake the brownie or it will become cakey. Remove from the oven and let it cool for 10-15 minutes in the pan. Then transfer it to the cooling rack and let it cool completely.
Enjoy these rich fudgy brownies with your cup of coffee.