Melt the butter and chocolate in a pan over a low heat. Remove the pan from the heat, allow to cool a little.
In a bowl, mix the eggs with all the other ingredients up to and including the salt until the mixture becomes lighter in colour, stir in the chocolate. Mix in the almonds, caramels, flour and baking powder, transfer the brownie mix to the prepared tin.
Approx. 25 mins. in the lower half of an oven preheated to 180°C. The brownies should still be a little gooey inside. Remove from the oven, allow to cool a little, cut into small squares, remove from the tin and leave to cool on a rack.
Pour the cream into a pan and bring to the boil, reduce the heat, add the caramels and melt while stirring, pour over the brownies, sprinkle with salt.