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1. Preheat oven to 350 F. Melt chocolate and butter in a saucepan over low heat until melted. Remove from heat and whisk in the sugar. Let cool slightly and pour into a mixing bowl.
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2. Then beat in the eggs one at a time, mixing well after each addition. Set aside. Combine water and instant espresso in a small bowl and mix until the espresso is dissolved. Add this into the chocolate mixture.
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3. Combine the flour and salt in a separate bowl. Slowly add the flour into the chocolate with the mixer on low. Make sure it is well combined. Then toss in a handful of coffee beans and stir the batter. Pour into a greased 9x13 baking pan.
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4. Next make the caramel. Melt the white sugar in a saucepan over medium heat till completely melted. Once melted, quickly add in the butter and stir till melted. Remove from heat and pour in the heavy cream. Quickly stir the caramel till it is smooth and creamy. Caramel is one of the easiest things to make. I will never buy store bought caramel again.
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5. Let the caramel cool slightly then pour 3/4 of it over top the brownie batter. Using a butter knife, swirl the caramel into the batter. Bake in the oven for 30-35 minutes or until a toothpick comes out clean once inserted into brownies.
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6. To make the chocolate covered coffee beans for the top, melt the rest of the chocolate in a microwave safe bowl in the microwave. Begin with 30 seconds, stir, then if not melted enough microwave at 10 second intervals till completely melted but not burned. Toss in the coffee beans and stir to coat. Place the beans on a sheet of wax paper and let harden.
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7. To make the sour cream topping, stir together sour cream, sugar, and vanilla extract.
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8. When the brownies are done, remove them from the oven and let them cool for about 10 minutes. Pour sour cream topping over top and spread evenly over brownies. Drizzle with caramel and sprinkle with chocolate covered espresso beans.
