Pre-heat the oven to 350 degrees

Combine the stick of butter and the chocolate in a small saucepan over very low heat, stirring occasionally

Remove saucepan from heat, add flour and stir until well mixed

Add two eggs and mix well, add additional egg yolk and mix until well incorporated

Add Kosher salt and pure vanilla extract

Spoon brownie batter into cupcake cups about 3/4 of the way

Bake for 15 - 20 minutes until cooked through, test with toothpick

Mix flour and sugar until incorporated.

Add flour, Kosher salt and baking powder and mix well.

Slowly pour in milk a little at a time and mix well until all milk is added.

Pour batter into a Funnel Pitcher or Pancake Dispenser

Heat vegetable oil, when oil is hot hold Funnel Pitcher over hot oil and begin drizzling batter into hot oil making zigzagging and overlapping patterns.

Allow batter to brown then scoop out with a large slotted spoon

Top with powdered sugar

In a medium sauce pan over medium heat, mix brown sugar, heavy cream, butter and salt. Stir until mixture starts to thicken about 5-8 minutes. Add vanilla, stir until well mixed and remove caramel from heat. Set aside

Assemble dessert. One a small plate add one brownie cupcake, top with a section of funnel cake, drizzle with caramel and dust with powdered sugar