Millionaire's Shortbread Brownies

**Prepare the Brownies:** Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.

In a heatproof bowl set over a simmering pot of water (or microwave in 30-second intervals), melt 1/2 cup butter and 6 ounces of semi-sweet chocolate until smooth. Remove from heat.

Stir in granulated sugar until well combined. Beat in eggs one at a time, then stir in vanilla extract.

In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Pour batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

Let the brownies cool completely in the pan before adding the caramel layer.

**Make the Caramel:** In a medium saucepan over medium heat, melt 1/2 cup butter. Add granulated sugar and brown sugar and cook, stirring constantly, until the sugar is melted and the mixture is smooth and amber in color (about 5-7 minutes). Be careful not to burn the sugar.

Remove from heat and slowly whisk in heavy cream. Be careful as the mixture will bubble up. Stir until smooth.

Pour the caramel over the cooled brownies and spread evenly. Refrigerate for at least 30 minutes to allow the caramel to set.

**Prepare the Ganache:** Place 6 ounces of chopped semi-sweet chocolate in a heatproof bowl. Heat heavy cream in a saucepan over medium heat until it just begins to simmer.

Pour the hot cream over the chocolate and let it sit for 1 minute. Gently stir until the chocolate is completely melted and the ganache is smooth and glossy.

Pour the ganache over the set caramel layer and spread evenly. Sprinkle with sea salt, if desired.

Refrigerate for at least 30 minutes, or until the ganache is set. Remove brownies from the pan using the parchment paper overhang. Cut into squares and serve.