Preheat your oven to 350 degrees Fahrenheit (175°C) and spray a 24-count mini muffin tin with baking spray. Set aside.

In a large, microwave-safe bowl, combine 12 tablespoons of unsalted butter and ½ cup of semisweet chocolate chips. Microwave for 30 seconds, then stir well. Microwave for another 15 seconds, stir again, and repeat for 15 seconds until the mixture is completely melted and smooth.

Stir in ½ cup of natural cocoa powder and ½ teaspoon of instant coffee grounds. Then add 1 cup of packed light brown sugar and ½ cup of granulated sugar. Mix in 2 large eggs, 1 large egg yolk, and 1 teaspoon of vanilla extract. Beat until well combined.

In a separate medium-sized bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of salt.

Add the dry flour mixture to the wet ingredients and stir until everything is blended well.

Drop the batter by 1 ½ tablespoon into the 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 the brownie bites to cool while you prepare your caramel filling.

In a small saucepan, combine 35 unwrapped caramels and ½ cup of heavy cream over low heat. Stir continuously until the caramels are melted and the mixture is smooth.

Pour the caramel filling into the well of each brownie bite.

Allow to cool completely, then sprinkle with fine sea salt.

Serve these brownie bites on a platter, warm or at room temperature. You can also pair them with a scoop of vanilla ice cream for an extra special dessert.