• Preheat oven to 350°F, and line a 9x9-inch baking dish with parchment paper.
• In a large pan, heat butter over low-medium heat. Melt butter and add sugar. Stir to combine. 
  1 cup unsalted butter, 2 cups granulated sugar
• Add eggs and vanilla. Mix well.
  1 tablespoon pure vanilla extract, 4 large eggs
• In a medium bowl, sift together flour, cocoa powder, espresso powder, and salt. Carefully pour the dry ingredients into the wet ingredients. Stir to combine, but don't over mix.
  1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon salt, 1 teaspoon espresso powder
• Add the baking chocolate and stir until all the pieces are melted and mixed into the batter.
  8 ounces semi-sweet baking chocolate squares
• Pour the batter into the baking dish and bake for 30-40 minutes. A toothpick inserted in the center will still be a slight bit sticky when removed. 
• Remove the brownies from the oven and allow to cool completely before topping with caramel sauce.

Salted Caramel Sauce

• Heat the caramel sauce until it is easy to stir and pour. Add ¼ teaspoon of salt and stir until combined.
• Pour the caramel over the cooled brownies, and sprinkle with sea salt.
• Serve immediately. Store in an air tight container at room temperature for 3-4 days.