1. Preheat oven to 350F. Line an 8x8 baking pan with parchment paper.
2. In a large bowl, add eggs, butter, oil, and sugar. Stir to combine, then add flour, cocoa powder, and @diamondcrystalsalt Kosher Salt. Stir to combine. Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean (it’s okay if there are a few crumbs on it).
3. Meanwhile, in a large saucepan over medium heat, add sugar. Cook sugar, swirling pan frequently (so sugar doesn’t burn), until it turns a light golden brown color, roughly 8 minutes. Remove from heat and whisk in butter until combined. Slowly add the milk and whisk until combined. The caramel will bubble and begin to harden. Just keep stirring until combined.
4. Return pot to medium heat and cook caramel until thickened, roughly 5 minutes. Remove from heat and stir in @diamondcrystalsalt Kosher Salt.
5. Pour caramel over top of warm brownies. Allow to completely cool before removing from pan and slicing. Sprinkle top of brownies with @diamondcrystalsalt sea salt.
