Preheat your oven to 350°F. Line your baking pan with parchment paper. Butter the paper so the brownies do not stick. This makes it very easy to lift them out later.

Combine butter, 1 pound of chocolate chips, and unsweetened chocolate in a bowl. Melt them over a pot of simmering water. Stir until the mixture is smooth and shiny. Let it cool slightly.

In a large bowl, whisk the eggs, coffee granules, and vanilla. Do not overmix the eggs. You do not want too much air in the batter. This keeps the brownies dense and fudgy.

Slowly pour the cooled chocolate mixture into the egg mixture. Stir gently with a spatula. Ensure everything is well combined. The batter should look dark and very rich at this point.

Sift the flour, baking powder, and kosher salt together. Fold them into the chocolate batter gently. Add the remaining 12 ounces of chocolate chips. Stir until the flour just disappears into the mix.

Pour half of the batter into the prepared pan. Smooth it out with a spatula. This forms the base of your brownies. Ensure it reaches all the corners of the pan.

Warm your caramel sauce so it is easy to pour. Spread it evenly over the batter in the pan. Sprinkle a little sea salt over the caramel. This adds a wonderful savory crunch.

Drop spoonfuls of the remaining batter over the caramel. Spread it carefully to cover the sauce. It is okay if some caramel peeks through. This creates a beautiful marbled effect.

Place the pan in the oven for 35 minutes. Do not overcook them! A toothpick should come out with a few moist crumbs. They will firm up as they cool down.

Let the brownies cool completely in the pan. This is the hardest part because they smell amazing. Lift the parchment paper to remove them. Cut into squares and enjoy every bite!