Make the Caramel Sauce

1. Wipe a heavy bottomed medium sized sauce pot clean of all impurities (bits of dust, etc.). Add white sugar in an even layer and cook over medium heat, stirring frequently with a heat resistant spoon while it melts.
2. When the sugar is completely caramelized, quickly whisk in the butter until completely dissolved. Be careful as it will bubble up!
3. Remove from heat and pour in the cream, quickly whisking until smooth. Again, be careful as it will bubble up.
4. Add vanilla extract and whisk together until smooth. Set aside to cool, stirring occasionally.

Make the Skillet Brownie

1. Preheat oven to 350˚F. Grease a large oven safe skillet (I used a lodge cast iron skillet).
2. In a large mixing bowl, whisk together butter, eggs, sugars, salt and vanilla extract.
3. Fold in flour and cocoa powder until just combined.
4. Fold in 3/4 cup of the chocolate chips into the mixture until just combined.
5. Pour half of the mixture into the prepared skillet. Drizzle a layer of caramel on top. Pour remaining mixture over the caramel layer. If the caramel mixes in with the batter a little bit or seeps out the edge, no worries! That's the beauty of eating the brownie out of the skillet it was cooked in.
6. Sprinkle the top with the remaining 1/4 cup of chocolate chips.
7. Bake for 30 minutes until middle is set and a toothpick comes out clean.
8. Let cool for 5 minutes. Serve warm with several ice cream scoops and drizzles of remaining caramel sauce.