Preheat oven to 350°.

To prepare brownies: weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk.

Combine 6 tablespoons of butter (melted), eggs, and 1 teaspoon vanilla.

Add butter mixture to the flour mixture; stir to combine.

Scrape the brownie batter into a 9-inch square glass or metal baking pan lightly coated with cooking spray. Bake at 350° for 19-21 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

To prepare the caramel topping: melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes.

Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies.

If adding the english toffee bits, sprinkle them on after the caramel so as the caramel sets, the toffee bits will stick.

Let stand 20 minutes or until set.

To prepare the chocolate for the topping: Combine 2 tablespoons of the evaporated fat-free milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth.

Pour the melted chocolate in a big ziplock bag and cut the corner tip off. This way, you can drizzle your chocolate easier. Cut off just a little of the tip so the hole isn't too big. If it's smaller, the line of chocolate that you drizzle on top of your brownies will be thinner and prettier. I cut my tip too big. oh well, next time I know what to do.

Squeeze the chocolate over the caramel and english toffee bits. Decorate as you wish; go crazy!

Sprinkle with sea salt; let stand until set. Cut into squares and enjoy!