Salted Caramel and Milk Chocolate Brownies

1. To make the caramel. Line an 8x8 baking dish with parchment paper. 2. In a large pot, cook the sugar over medium heat, stirring constantly with a heat proof rubber spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove the pot from the heat and add the chunks of butter, whisking until combined. The caramel will bubble and begin to hard, just keep stirring and slowly add the cream and then whisk until combined.3. Return the pot to medium heat and cook the mixture, stirring until the caramel has thickened, about 5 minutes, Remove from the heat and stir in a pinch of salt and the vanilla. Pour into the prepared pan. Transfer to the freezer and freeze for 20-30 minutes to harden. Cut the caramel into 1/2 inch squares. 4. Meanwhile, make the brownies. Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.5. Add the butter and chocolate to a medium microwave safe mixing bowl. Microwave on 30 second intervals, stirring after each interval, until melted and smooth. To the melted chocolate whisk in the sugar, instant coffee, vanilla, hazelnut liquor (if using), and eggs until smooth. Stir in the cocoa powder, flour, and salt until just combined. Try not to over mix the batter, it will be thick. 6. Pour half the batter into the prepared pan, spreading it in an even layer. Arrange half of the caramel squares over the brownie batter (you will have leftover caramel, save for another use). Spread the remaining brownie batter over the caramels. Transfer to the oven and bake for 25-30 minutes, until the brownies are set on top. Remove from the oven and allow to cool completely before cutting, at least 30 minutes. The brownies will be very gooey. Sprinkle with sea salt before serving.