Preheat oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, combine the brownie mix, flour, eggs, oil and water; batter will be thick.

Using a small cookie scoop, drop the dough onto parchment-lined baking sheet, keeping 2 inches between the cookies.

Bake for 8 minutes, or until the top of the cookie has a dry appearance, but is still soft to the touch. Don't overbake!

Let cool for 2 minutes, then use a small cap (such as a cap of a vanilla bottle) to make an indentation in the center of each cookie.

In a microwave-safe bowl, combine the caramel bits, heavy whipping cream and salt. Microwave for 1-2 minutes, stirring every 30 seconds, until smooth.

Spoon into the center of each cookie.

In another small bowl, combine the chocolate chips and oil. Microwave for 60-90 seconds, stirring every 30 seconds, until smooth.

Drizzle the chocolate over the cookies and sprinkle with flake sea salt.