• Preheat your oven to 350 degrees F. Grease and line with parchment paper a 9x9 inch square pan. Make sure to cover the corners really well.
• Using an electric mixer or a whisk, combine the sugars and eggs together until well combined. The mixture will have a lighter color.

  3/4 cup granulated sugar, 1/2 cup brown sugar, packed, 3 large eggs
  
• Add the butter, vanilla extract, and espresso to the mixture, whisking until all the ingredients are well blended.

  1/2 cup unsalted butter, melted and cooled (1 stick), 1/3 cup espresso (instant powder or brewed), 1 teaspoon vanilla extract
  
• Add in the flour, salt, and cocoa powder and stir until just combined. Do not overmix the batter. Gently fold in the chocolate chips and pour the batter into the prepared pan. Bake for 25-28 minutes.

  1 cup all-purpose flour, 1/4 teaspoon salt, 1/2 cup cocoa powder, dutch process is preferred, 1/2 cup semi-sweet chocolate chips
  
• A toothpick inserted should come out mostly clean, but not completely. The brownies will continue to bake in the pan. After 10 minutes, take the brownies out of the pan and set onto a cooling rack.
  

To make the espresso glaze

• Combine the powdered sugar and espresso and whisk together until the texture is liquid but thicker. If it’s too thin, add 1 more teaspoon of powdered sugar. If too thick, add a splash of espresso or water to thin out.

  3 tablespoons powdered sugar, 1 tablespoon espresso (instant powder or brewed)
  
• Drizzle the caramel and espresso glaze over the brownies. Sprinkle the Maldon salt or flaky salt evenly over the top.

  1/4 cup caramel sauce, 1 tablespoon flaky Maldon salt, for garnish