1 cups all-purpose flour

1/2 teaspoon salt

1/4 cup dark unsweetened cocoa powder

12 ounces dark chocolate, coarsely chopped

2 1/2 sticks (12 oz) unsalted butter, cut into 1-inch pieces

1 tablespoon instant espresso powder

1/4 cup kahlua, plus an additional 2 tablespoons to brush on after brownies are baked.

1½ cups granulated sugar

½ cup packed light brown sugar

8 eggs, at room temperature

1/2 tablespoon vanilla extract

20 caramel candies & 1 teaspoon flaky sea salt to top brownie batter

Preheat oven to 375 degrees (F). Butter the sides and bottom of a 9×13-inch baking pan, and line the pan with parchment paper.

In a medium bowl, whisk the flour, salt, and cocoa powder together.

Place the chocolate, butter and instant espresso powder in a large heat proof bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted smooth. Turn the heat off heat, and add the sugars and kahlua. Whisk until completely combined. Allow mixture to cool for at least 5 minutes, then add eggs, one at a time, whisk well after every addition until combined. Add the vanilla. Sprinkle the flour mixture into the chocolate mixture, and gently fold the two together (use a spatula!) until just a tiny bit of the flour is visible.

Pour the batter into the prepared pan and smooth the top. Nestle caramel pieces into rows across the batter and sprinkle with sea salt. Bake in the center of the oven for 35-40 minutes, rotating the pan halfway through the baking time. Once removed from the oven, brush the additional kahlua on top of the warm brownies so it can soak in as they cool.

Let the brownies cool completely (this is important!), then lift them out of the pan using the parchment paper. Cut into squares and serve. They also taste delicious frozen!

Store at room temperature in an airtight container, wrap with plastic wrap, or flash freeze for later use.