After two rounds the butter should be melted. Let the bowl sit for 2-3 minutes and the heat will melt the chocolate.
Microwave for 1 minute, let sit for 2-3 minutes.
In a stand mixer, beat the eggs, sugar, and vanilla until light and creamy, for 2-3 minutes.
Place the pan and the remaining brownie batter in the refrigerator for 20 minutes, to allow the caramel to harden.
Bake for 35 minutes.
Cool for an hour before removing from the pan.
Recipe from Fat Witch Bakery Cookbook.
This contains an affiliate link, which will buy me more chocolate disks for this recipe, but not quite enough for that pony I want. :)