Preheat your oven to 350F. Prepare a cookie sheet with cooking spray or line with parchment paper.

Cream the butter, white sugar, and brown sugar together with a stand mixer - about 2 or 3 minutes. Slowly add the eggs in one at a time. Once fully incorporated mix in the vanilla.

In a separate bowl, mix the flour, cocoa powder and salt.

Gradually add the dry ingredients to the batter mixture until combined. The batter should be thick and similar to a soft cookie dough. Do not over mix the batter. Stop mixing immediately once the dry ingredients are incorporated.

Spread the brownie batter evenly on the cookie sheet pan. Bake for 30 minutes or until a toothpick poked into the center of the brownies comes out clean.

Once the brownies are done let them cool before adding toppings. It is crucial to let it cool completely or the caramel and chocolate will ooze everywhere.

In a microwave safe bowl, heat caramel and 1/3 cup cream in 30 second intervals until softened. (about 1 minute).

Drizzle caramel across the brownie base. Spread until evenly coated.

In a microwave-safe bowl, add chocolate chips and 1/2 cup cream. Heat in the microwave using 30 second intervals until chocolate begins to melt and cream is hot. (about 1 minute)

Whisk mixture in a small circular motion in the center. As the chocolate absorbs the cream widen your circular motion until all cream has been mixed in and the mixture is dark, rich and smooth.

If still very warm, let cool for a few minutes. Use a spoon or pour ganache into a ziploc/piping bag with a very small hole. Drizzle over brownies.

Let brownie toppings cool completely before cutting. For best results refrigerate for 45 minutes to an hour to allow caramel and chocolate to become even more firm. This will allow you to get very clean cuts.

Cut 4 by 6 = 24 bakery size brownies or 8 by 12 = 48 squares