Preheat your oven to 350°F (175°C). Grease and line a baking pan with parchment paper.

In a saucepan, melt the butter over medium heat. Remove from heat and stir in sugar, eggs, and vanilla extract.

In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until well combined.

Pour the brownie batter into the prepared baking pan and spread it evenly.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

In a saucepan, combine sugar and water. Cook over medium heat, swirling the pan occasionally until the sugar dissolves and turns amber in color.

Once the brownies are cooled, pour the salted caramel over the top, spreading it evenly. Allow it to set for about 15 minutes.

Lift the brownies out of the pan using the parchment paper. Cut into squares, and sprinkle each square with a pinch of Himalayan pink salt.