Preheat oven to 350 degrees, then mix together all the wet ingredients for the brownies; set aside. Mix together all dry ingredients then add to wet, stirring until well incorporated. You may have to use your hands for this – it gets quite thick, more like a sugar cookie dough than traditional brownie dough. Press it fully into the bottom of a parchment-lined 8″ x 8″ pan, then remove caramel from freezer and spread a thick layer over the brownie batter, stopping about 1″ from each of the edges. Lift one half of the brownie batter and fold it in half, so you’re essentially sandwiching the caramel between the two brownie halves (like a Pop Tart). Press edges shut. The brownie will now take up only half the pan – this is okay, it’ll spread as it bakes.