reheat oven to 350 degrees F (176 degrees C) and butter a 13 by 9 inch baking pan.
(1.) Place butter and semi-sweet chocolate in a medium sized sauce pan and heat on low.
(2.) Stir every few minutes until completely melted and smooth.
(3.) Remove from heat and stir in cocoa powder, sugar, salt, and vanilla. Beat in eggs one at a time until completely mixed in.
(4.) Stir in flour and then rum until completely mixed. Using a rubber spatula, scrape batter into prepared baking dish and smooth the top. Place in the oven to bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Place on a cooling rack for 1-2 hours on until completely cooled. I usually like to refrigerate mine so they cut easier.
While waiting on the brownies to cook and cool, start on the caramel sauce!
(5.) Add sugar and water to a small sauce pan and bring to a boil over high heat. Do not stir!
(6.) Boil the syrup for 6-8 minutes or until a deep amber caramel forms.
(7.) Remove from heat and stir in cream. Add Sailor Jerry Rum and stir until combined. Pour the caramel sauce into a large mug or heatproof cup and let it cool slightly. Place in the microwave or on top of the stove to keep slightly warm.
(8.) When ready to use, drizzle on top of the brownies and then sprinkle sea salt on top.