3/4 cup all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1/2 cup packed brown sugar
1/2 teaspoon baking powder
6 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
For The Topping:
1/4 cup butter 1/4 cup brown sugar
3 1/2 tablespoons fat-free evaporated milk, divided
1/4 teaspoon vanilla extract
1/2 cup powdered sugar
1 ounce bittersweet chocolate, coursely chopped
1/8 teaspoon course sea salt
Preheat oven to 350 degrees. To prepare brownies: Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, and the next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla extract. Add this mixture to the flour mixture,stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350 degrees for 19 minutes, or until a wooden pick inserted comes out with moist crumbs clinging. Cool in pan on a wire rack. To prepare topping: Melt 1/4 cup butter in a saucepan over medium heat. Add brown sugar, 1 1/2 tablespoons milk, and cook 2 minutes. Remove from heat, and add vanilla and powdered sugar, and stir with a whisk until smooth. Spread mixture evenly over cooled brownies,let stand 20 minutes, or until set. Combine remaining 2 tablespoons milk, and chocolate in a microwave-safe bowl, and microwave on high for 45 seconds, or until melted, stirring after 20 seconds. Stir just until smooth, and drizzle over caramel. Sprinkle with sea salt, let stand until set, and cut into 20 squares.