Salted Caramel Brownies

For 9x13" pan (for 8.x11" pan use ~3/4)

1 cup unsalted butter, room temp (3/4 cup)

12 oz semisweet chocolate chips divided (9 oz)

3 oz unsweetened chocolate (2.25 oz)

3 large eggs, room temp (2.25 eggs)

1 tbsp instant espresso (3/4 tbsp)

1 tbsp vanilla extract (3/4 tbsp)

1 cup sugar (3/4 cup)

3/4 cup flour divided (a bit more than 1/2 cup)

1 1/2 tsp baking powder (a bit more than 1 tsp)

1/2 tsp kosher salt (a bit more than 1/3 tsp)

11 oz wrapped caramels unwrapped (a bit more than 8 oz)

2 tbsp milk (1.5 tbsp)

2 tsp flake salt (1.5 tsp)

Preheat oven to 350 degrees and line a 9x13 pan with parchment paper or grease your baking dish with cooking spray, then dust it with all purpose flour or cocoa powder to keep the brownies from sticking.
In a large microwave safe bowl add the butter, half the semisweet chips, unsweetened chocolate together in the microwave in 30 second increments until fully melted and mixed.
Let cool while (in a separate bowl) you add eggs, instant espresso, vanilla and sugar into a bowl and whisk well.
Add 1/2 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 it (you may need to melt again in the microwave) and sprinkle with salt.