Preheat the oven to 325°F and line a 8×8 baking dish with parchment.

Whisk together in a medium bowl the flour, cocoa powder and salt. Set aside.

For your butter, It helps to cut it into cubes. This is so you can melt butter evenly and quickly! Place butter and 2 ounces chocolate in a microwave safe, large bowl. Microwave in 30 second intervals on high power, stirring after each interval, until chocolate is smooth.

Add sugar and instant coffee to the melted chocolate mixture, whisking to combine. Add the vanilla and egg, whisking until completely incorporated and smooth.

Stir the cocoa mixture into the chocolate mixture until just combined. Fold in the remaining chocolate.

Pour batter into the prepared pan, smoothing out the batter to the edges with a spatula. Drop dollops of salted caramel into the batter. I did about 16, and then swirl with a bamboo skewer. The caramel should be thick, like cooling lava. If it’s too runny, it may soak into the batter instead of swirling.

Bake for 25-30 minutes or until the top is set. Do not overbake. Look for a crackly top and slightly puffed center. The caramel will make it difficult to test doneness, but the edges should be set.

Melt chocolate and heavy cream in a small microwave-safe bowl in 30 second intervals, stirring between each interval, until mixture is smooth. Stir in the Bailey’s and whisk until smooth.

Let brownies cool for 10 minutes before pouring ganache over the top. Smooth the ganache to the edges with an offset spatula.

Let cool completely before cutting. This took me 2 hours in the refrigerator and the middles were still not cooled. They taste super amazing no matter what temperature.