Salted Caramel Brownies Recipe

Preheat oven to 350 degrees F and line a 9×13-inch pan with parchment paper.

In a large microwave-safe bowl add the butter, ½ of the semisweet chips, unsweetened chocolate together in the microwave in 30-second increments until fully melted and mixed. Let it cool.

Gradually add eggs, instant espresso, vanilla and sugar into a separate bowl and whisk well.

Add ½ cup flour, baking powder and salt and combine with the the cooled chocolate mixture.

Mix the remaining 6 ounces of chocolate chips the rest of the flour in a small bowl and add the chips to the chocolate batter.

Add milk to the caramels and microwave in 30-second increments until melted and fully whisked together.

Add half the batter to the pan, pour over half the caramel in a thin pour, then top with remaining brownie batter.

Bake for 35 minutes, then remove from the oven, drizzle the rest of the caramel over and sprinkle with salt.