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1
Preheat oven to 350u00b0F and line an 8x8-inch baking dish with foil (allowing enough foil overhang to pull brownies out of the pan when done). Spray the foil with a non-stick spray and set aside.
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2
In a small saucepan, combine the unsalted butter and chocolate chips over low heat. Whisk frequently until the chocolate has melted and the mixture is smooth. Remove from heat and set aside to cool slightly.
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3
In a medium bowl, whisk together the flour, cocoa powder, sea salt and cayenne pepper. Set aside.
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4
In a large bowl, combine the eggs, granulated sugar and brown sugar. Whisk aggressively for 30 seconds until the mixture is extremely smooth. Add the vanilla extract, coffee and cooled chocolate mixture. Whisk again until combined.
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5
Add the dry ingredients into the wet, and fold the ingredients together with a rubber spatula until the ingredients come together. Do not over-mix. Fold in the chopped pecans.
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6
Pour the brownie batter into the prepared pan. Smooth the top with a rubber spatula so that it's even. Bake at 350u00b0F for 22-25 minutes or until a toothpick inserted in the center comes out clean (or with just a few crumbs). Transfer to a wire rack to cool slightly.
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7
While your brownies are baking, warm your caramel sauce over low heat. Once warm, remove from heat.
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8
Pour the caramel sauce over top of the warm brownies and smooth over with a rubber spatula. Let them cool for about an hour. Transfer to the fridge for 30 minutes more if you find the caramel is not setting.
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9
In a small saucepan, combine the dark chocolate chips, heavy cream and butter over low heat. Cook, whisking constantly, until the chocolate has melted and is shiny. Drizzle the chocolate sauce over the caramel brownies and sprinkle with pecans and coarse sea salt. Cover and return to the fridge to set completely (about 1 hour). Remove from fridge and pull them out of the pan using the foil handles. Cut into squares.
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10
For best results, store in an airtight container in the refrigerator. Enjoy!
