Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a medium saucepan, melt the 1/2 cup of unsalted butter over low heat. Remove from heat and let it cool slightly.
In a mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined.
Gradually add the melted butter to the egg mixture, whisking continuously.
Sift in the cocoa powder, all-purpose flour, and salt. Stir until just combined.
Pour the brownie batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and let the brownies cool completely in the pan.
While the brownies are cooling, prepare the salted caramel. In a medium saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved.
Allow the mixture to come to a boil without stirring. Cook until the caramel turns a deep amber color, swirling the pan occasionally.
Remove the saucepan from heat and carefully whisk in the heavy cream. Be cautious, as the mixture will bubble up.
Stir in the unsalted butter and sea salt until smooth and well combined.
Once the brownies have cooled, drizzle the salted caramel over the top. Let the caramel set before slicing the brownies into squares.
Store the Cannabis-Infused Salted Caramel Brownies in an airtight container at room temperature for up to 3 days.