Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper and set aside.
In a large bowl, add melted butter, granulated sugar, and brown sugar. Stir to combine. Add eggs and vanilla extract, stir to combine.
Add dry ingredients to butter mixture - flour, cocoa powder, and salt. Stir until combined. Set aside.
In a microwave safe bowl, add soft caramels and heavy cream. Microwave in 30 second increments and stir until caramels are melted and fully combined with cream, creating a caramel sauce.
Pour ⅔ of brownie batter into prepared 8x8 pan and spread to edges. Top with half of caramel sauce. Add remaining brownie batter on top and spread to edges. Drizzle with remaining caramel sauce.
Bake for 22-24 minutes, or until toothpick comes out clean (or with crumbs, not raw batter). Remove from oven and sprinkle with sea salt (optional). Allow to cool completely before slicing and serving.
This recipe uses half of an 11 ounce bag of Kraft Caramels. If you'd like to use the entire bag, this recipe can be doubled and made in a 9x13 pan instead. Your brownies will be slightly thicker and will take an additional 5+ minutes of baking time.
Brownies will keep for 4-5 days at room temperature in a sealed container.
If making brownies a day or two ahead of time, leaving the pan of brownies whole will help retain their moisture. Slice just before serving.
To reheat brownies and serve warm, microwave for 10-15 seconds for that fresh-out-the-oven feeling.