To make the caramel sauce:

• Combine caramel candies & evaporated milk in a medium saucepan over medium-low heat. Stir frequently until caramels melt completely & a smooth sauce forms. Remove from heat & stir in the vanilla and salt. Set aside while you make the brownies.
• NOTE: as the sauce cools, it will thicken a bit & may become harder to spread/ drizzle. If this happens, place caramel sauce back over medium-low heat for a minute or so, stirring constantly, to loosen the sauce again.

To make the brownies:

• Spray an 8×8″ square metal baking tin with neutral cooking spray and line with parchment paper, allowing excess parchment to hang over the sides. Preheat your oven to 350°F.
• Combine cocoa powder, flour, & salt in a medium bowl and set aside.
• Melt butter over the stovetop or in the microwave. Pour the butter into a large heatproof bowl and add sugar, brown sugar, & coffee granules, whisking vigorously to combine. Whisk in eggs, one at a time, making sure that each is fully incorporated before adding the next. Whisk in vanilla.
• Add the cocoa mixture to the butter mixture & fold gently to combine. Just before the mixture comes together, add chocolate chips & chopped pecans, folding gently to combine. Be careful not to overmix.
• Spoon half of the brownie batter into the prepared baking tin & spread into an even layer. Spoon 1/3 of the caramel sauce over the surface of the brownie batter & spread into an even layer, leaving a 1/2″ border along all sides. Spoon remaining brownie batter into the baking tin & spread over the caramel layer to seal (it’s okay if a few spots of caramel are visible).
• Bake for 35-40 minutes, until a toothpick comes out with a trace amount of chocolate & a few moist crumbs. Move to a wire rack to cool slightly while you make your chocolate ganache.
• Prepare the ganache (see instructions below). Pour ganache over the top of the brownies, smoothing out with an offset spatula. Sprinkle kosher salt over the top. Place brownies in the freezer for 30 minutes, or until the ganache is set. Once the ganache is set, drizzle extra caramel sauce on top & put back in the freezer for another 15 minutes, until the caramel has set.
• Remove brownies from the pan using parchment handles. Cut into bars & serve.

To make the chocolate ganache:

• Place chopped chocolate in a medium-sized heatproof bowl & set aside. Place heavy cream in a small saucepan over medium heat and bring to a simmer. Pour the hot heavy cream over the chopped chocolate & allow to sit undisturbed for 2 minutes. After the 2 minutes has elapsed, stir until chocolate is completely melted, smooth & glossy.