Step 1 – Prepare the Pan
Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal.

Step 2 – Melt and Mix
In a small saucepan over low heat, melt butter or coconut oil. Remove from heat and whisk in cocoa powder until smooth and glossy.

Step 3 – Add Sugar and Eggs
Whisk in granulated and brown sugar until combined. Add eggs one at a time, mixing gently until the batter looks thick and shiny. Stir in vanilla extract.

Step 4 – Combine Dry Ingredients
Sift in flour, salt, and espresso powder. Fold the mixture carefully with a spatula until just combined—don’t overmix to keep brownies fudgy.

Step 5 – Layer with Caramel
Spread half of the brownie batter evenly into the prepared pan. Warm caramels and cream in a microwave-safe bowl until smooth, then drizzle over the batter. Spread remaining brownie batter gently on top.

Step 6 – Bake to Perfection
Bake for 28–32 minutes, until the edges look set but the center is slightly soft. A few moist crumbs on a toothpick mean they’re ready.

Step 7 – Cool and Slice
Allow brownies to cool completely in the pan, then chill for 30 minutes before slicing. Use a serrated bread knife for clean edges and visible caramel layers.