Make the caramel: in a medium saucepan, add the sugar and heat over medium high for about 5 minutes. Stir occasionally until the sugar is a deep amber. Remove the sugar from the heat and immediately add the butter. The caramel will bubble a lot. Mix well until the butter is completely incorporated, then pour in the cream and Hickory Honey salt. Let cool before using in the brownies.
For the brownies, preheat a Louisiana grill to 350F. In a large mixing bowl, mix the eggs, white sugar and brown sugar together until light. Add the vanilla and salt and mix well. Fold in the flour and cocoa powder until just mixed, then pour half the batter into a greased 12 cast iron skillet, saving half.
Make a divot in the center of the batter, so that the edges are higher than the middle, and pour the caramel into the center of the batter. Then top with the rest of the brownie batter and grill for 30-40 minutes, or until the edges are set and the center is just slightly jiggly.