Double Chocolate Brownies with Salted Caramel Icing

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Melt butter and chocolate together in a double boiler or heatproof bowl set over a simmering pot of water, stirring occasionally until smooth.
3. Remove from heat and stir in granulated sugar and brown sugar. Let cool slightly. Beat in eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
7. Let brownies cool completely in the pan before frosting.
8. Melt butter and brown sugar in a saucepan over medium heat, stirring until smooth. Bring to a simmer and cook for 1 minute, stirring constantly.
9. Remove from heat and stir in heavy cream and salt.
10. Gradually add powdered sugar, beating with an electric mixer until smooth and creamy.
11. If icing is too thick, add a teaspoon of milk or cream at a time until desired consistency is reached.
12. Spread icing over cooled brownies. Sprinkle with flaky sea salt (optional). Cut into squares and serve.