• Preheat your oven to 350 degrees and line an 8x8 inch pan with parchment paper.
• In a medium bowl, combine the flour, baking powder, cocoa powder, salt, granulated sugar and brown sugar and whisk until combined.
• In a separate small bowl, beat together the eggs and vanilla with an electric mixer and set aside.
• In a medium saucepan on low heat, melt the butter and dark chocolate chips together, stirring consistently until melted.
• Add the melted butter and chocolate mixture to the dry ingredients. Let cool or chill in the refrigerator until the mixture is no longer hot. We don't want scrambled eggs when we add them next! It can still be warm, just not too hot.
• Add the egg and vanilla mixture and stir with a spatula until combined.
• Pour your mixture into the 8x8 inch pan and spread evenly.
• Bake for 25-26 minutes or until a toothpick comes out clean. Let the brownies cool while you make the butterscotch topping.

For the salted butterscotch topping

• In a large heavy based saucepan on low heat, combine the granulated sugar, brown sugar, water and corn syrup. Stir until the sugars dissolve completely then bring the mixture to a low simmer and cover for 2 minutes.
• After the 2 minutes, remove the lid and let the mixture come to a low rolling boil, stirring every minute or so. Allow the mixture to boil for 2-3 minutes then add the butter and stir until melted.
• Add the heavy cream and stir until smooth and creamy.
• Bring your mixture to a low rolling boil again for 8 minutes or until the bubbles become larger and slow. The mixture should also be pulling from the sides of the pan. You will notice the change in consistency.
• Take the mixture off the heat and add the salt and vanilla, stirring until combined.
• Pour your butterscotch sauce over the top of the brownie while it is still in the 8x8 pan and sprinkle with extra flake salt if desired.
• Let your butterscotch brownies cool at room temperature for 30 minutes, then chill in the refrigerator for a minimum of 1 1/2 hours to set before cutting.