1. Preheat Oven:

• Preheat to 350°F (175°C).
• Grease a 9-inch pie dish and set aside.

2. Make the Crust:

• Combine graham cracker crumbs, sugar, and melted butter in a bowl.
• Press firmly into the pie dish, covering the bottom and sides evenly.
• Bake for 8–10 minutes, until lightly golden.
• Let it cool while you prepare the filling.

3. Brownie Filling:

• In a microwave-safe bowl, melt the butter and chocolate chips in 20-second bursts, stirring until smooth.
• In a large bowl, whisk together sugars, eggs, and vanilla.
• Stir in the melted chocolate mixture until glossy.

4. Add Dry Ingredients:

• Sift in flour, cocoa powder, baking powder, and salt.
• Stir until just combined—don’t overmix.

5. Layer with Caramel:

• Spread half the brownie batter in the cooled crust.
• Drizzle caramel sauce evenly over the batter.
• (Optional: sprinkle sea salt for salted caramel flavor.)
• Gently spread the remaining brownie batter on top.

6. Bake:

• Bake for 25–30 minutes, until the edges are set and the center is fudgy.
• A toothpick inserted in the center should come out with moist crumbs, not wet batter.

7. Cool & Serve:

• Cool for 15–20 minutes before slicing for neater pieces—or dig in warm for lava-like indulgence.
• Serve with vanilla ice cream or a drizzle of caramel.