Melt the butter in a saucepot or microwave.

Place the chocolate chips and sugar in a large bowl. Pour the melted butter on top and whisk until the chocolate is melted.

Whisk in the eggs and vanilla. Fold in the cocoa, flour and baking powder.

Line an eight-inch square baking pan with foil and spray with cooking spray. Pour the batter inside. Bake in a 350-degree oven for 25 minutes.

Place the sugar, water and corn syrup in a pot and boil on medium-high without stirring for 15-18 minutes. The sugar should turn golden brown. Keep an eye on it because it can burn in an instant.

Remove it from the heat and stir in the butter and cream.

Pour the caramel on top of the cooked brownies.

Place the sugar and cream in a pot. Bring to a boil over medium heat. Cook for about 30 minutes, until it reaches 240 degrees on a candy thermometer.

Remove from heat and add in corn syrup and chocolate chips. Whisk until the chocolate melts.

Pour on top of the caramel.

Place the pan in the fridge, until the fudge has hardened. Lift the brownies out of the pan. Peel off the foil.

Slice and serve.