Preparation Steps

• Preheat the oven to 350°F (180°C). Line an 8x8-inch square pan with parchment, leaving an overhang for easy lifting; lightly butter the paper.
• Place the chopped dark chocolate and butter in a heatproof bowl set over a low simmering saucepan (double boiler). Stir occasionally until fully melted and glossy. Remove from heat and let cool 3–4 minutes.
• In a medium bowl whisk together the eggs, granulated sugar, and brown sugar until well combined. Set the bowl over the warm (not boiling) water for 1–2 minutes, whisking constantly, to help dissolve the sugars.
• Using an electric mixer, beat the warmed egg-sugar mixture on medium-high for 2 minutes until slightly thickened and lighter in color. Stir in the vanilla and salt.
• Pour about one-third of the melted chocolate into the egg mixture and gently fold to temper and combine. Add the remaining chocolate and fold until homogenous but not overworked.
• Sift the flour and cocoa into the batter in two additions, folding with a spatula just until no streaks remain. Sprinkle in the espresso powder and fold briefly to distribute.
• Spread the batter evenly in the prepared pan, smoothing the top. Tap the pan once on the counter to remove large air bubbles. Bake in the center of the oven for 20–24 minutes — edges should look set and the center still jiggle slightly when the pan is nudged.
• Remove the brownies from the oven and let cool in the pan for 30–45 minutes. After they reach room temperature, chill in the refrigerator for 20–30 minutes to make slicing cleaner and to help the caramel set.
• Lift the cooled slab from the pan with the parchment overhang. Drizzle the salted caramel evenly across the top and scatter the chopped caramelized pecans. Sprinkle a small pinch of flaky sea salt over the caramel if you like a brighter salt finish.
• Using a sharp knife warmed under hot water and wiped dry, slice the brownies into 12 squares. Serve chilled or at room temperature.