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1 1/4 cups all-purpose flour
1 teaspoon salt
4 tablespoon unsweetened cocoa powder
8 ounces chocolate (70-75% dark) chopped
1 cup (two sticks) unsalted butter, cut into cubes
1 teaspoon instant espresso powder
1 1/2 cups sugar
1/2 cup packed brown sugar
5 large eggs, room temperature
2 teaspoons vanilla bean paste
3/4 cup caramel sauce (you can make your own or buy it already made)
pinch of coarse sea salt to sprinkle on top of each brownie
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