Step 1

Preheat oven to 350F. Optionally line an 9x13-inch square pan with high-quality aluminum foil such as Reynold’s Non-Stick (highly recommended so caramel doesn’t stick to pan) leaving overhang and spray the foil (or the pan) with cooking spray; set aside

Step 2

To a large microwave-safe bowl, add the butter, chopped chocolate* (See Notes), and heat on high power to melt, about 2 minutes total. Stop to check and stir after 1 minute. Then heat in 15-second increments until the chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.

Step 3

Add the eggs, sugar, vanilla, optional coffee*, optional espresso granules*(neither make brownies taste like coffee and both enhance and round out the chocolate flavor), salt, and whisk vigorously to combine.

Step 4

Add the flour and stir until smooth and combined.

Step 5

Turn the batter out into prepared pan.

Step 6

Evenly drizzle 8 ounces caramel sauce over the top, and using the tip of a knife or rubber spatula, swirl it in lightly into the batter. Tip - If you're using a jar of Trader Joe's Salted Caramel sauce (which is what I use for this recipe), one jar is 10 ounces, so you'll use most of the jar now. Don't get out a measuring cup and try to measure it - it's way too sticky and you'll waste too much caramel! The same goes for any other brand of jarred caramel sauce, check how many ounces in the jar, and you can eyeball it accordingly.

Step 7

Bake for about 33 to 35 minutes, or until brownies are done. Baking Tips - It can be hard to judge when dark-colored foods like this are done. Clues for doneness include the caramel sauce bubbling quite a bit, the edges of the brownies are set, the center may still look gooey but of course the caramel sauce on top may be making it look gooey and glossy when in reality the brownies are done. You can try a toothpick inserted in the center which should come out clean from batter. You should be able to distinguish batter from caramel though, and so if it looks like batter is clinging to the toothpick, they're not quite done. All ovens, climates, pans, etc. are different so baking time is approximate. If your brownies are done in 30 minutes, or take 45 minutes, that's fine - always bake until done.

Step 8

Allow the brownies to cool for about 10 minutes before evenly sprinkling the mini chocolate chips over the top. Tips - If you sprinkle them too soon after baking, the warmth from the brownies will melt them. Not bad, but I wanted them to stay intact. I prefer mini chips here for their size but you can also use regular sized chocolate chips. You'll probably use 1/3 to 1/2 cup rather than 1/4 cup mini chocolate chips (doesn't sound like much but it's more than you think).

Step 9

Evenly drizzle the remaining 2 ounces caramel sauce over the top and allow the brownie to sit for about 15 more minutes, or until cool enough to slice and serve. Optionally, you can place the pan of brownies in your fridge and serve chilled if you prefer chocolate desserts or brownies to be serve chilled.