• Preheat your oven to 350 degrees Fahrenheit (175C) and spray a 24-count mini muffin tin with baking spray**. Set aside.
• Combine 12 tablespoons unsalted butter and ½ cup semisweet chocolate chips in a large, microwave-safe bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
• Stir in ½ cup natural cocoa powder, ½ teaspoon instant coffee grounds, 1 cup packed light brown sugar , and ½ cup granulated sugar. Add 2 large eggs, 1 large egg yolk, and 1 teaspoon vanilla extract and beat well.
• In a separate, medium-sized bowl, whisk together 1 cup all-purpose flour, 2 tablespoons all-purpose flour , ½ teaspoon baking powder, and ½ teaspoon salt.
• Add dry flour ingredients to the wet egg ingredients and stir until well-combined. Drop batter by 1 1/2 Tablespoon into prepared mini muffin tin.
• Bake for 18 minutes or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs (not wet batter!).
• Immediately after baking take a rounded teaspoon or tablespoon and press into each brownie bite to make a well. Allow brownie bites to cool while you prepare your caramel filling.

Caramel Filling

• Prepare your caramel filling by combining 35 unwrapped caramels and ½ cup heavy cream in a small saucepan over medium-low heat. Stir frequently until caramel is completely melted and mixture is smooth, then remove from heat.
• Use a spoon to pour melted caramel into each brownie bite.
• Sprinkle with fine sea salt and allow to cool completely before serving.