For the bacon salt: Cook a few strips of bacon (6 to 8) until very crisp: 350 degrees for about 25 minutes should do it. Let cool, then pulse in a food processor until finely chopped. Mix with 1/2 cup kosher salt. Store in the refrigerator until ready to use.
Preheat your grill for indirect heat to 350 degrees (or use your oven if you feel more comfortable).
Mix the brownies according to package directions and pour into a greased baking pan. Drizzle 2 tablespoons of the caramel sauce over the brownie batter. Sprinkle with approximately 1 teaspoon of the bacon salt. Place directly on the grill grate of your preheated indirect grill.
Bake the brownies for 20-25 minutes, until the brownies have started to set up. Remove from the grill and drizzle with 2 more tablespoons of caramel sauce and sprinkle with more bacon salt. Return to the grill for 20-25 more minutes, or until a toothpick inserted in the middle of the brownies comes out clean.
If you like extra caramel, drizzle another layer of caramel on the hot brownies and sprinkle with a final bit of bacon salt. Allow the brownies to cool completely before cutting them into squares. Clean your knife in between each slice to prevent the brownies from sticking to the knife.