Preheat oven to 350 degrees F.
Prepare an 8x8 baking pan by lining it with a sheet of aluminum foil. Spray generously with cooking spray. Leave a few inches of overhang on the sides to allow for easy removal. Set aside.
Set a small saucepan over low heat and add in butter, chocolate chips, and coffee granules.
Stir until the butter and chocolate have fully melted.
Remove from heat and setting aside to cool slightly.
Using a stand mixer (use the whisk attachment) beat together eggs, sugar, and vanilla extract for 2 minutes.
Add melted chocolate mixture and mix throughly.
Scrape down the bowl.
With the mixer on low, add cocoa powder, cornstarch, and salt, mixing until well combined.
You may need to scrape down the bowl and mix again.
Pour half of the batter into prepared pan, spreading it evenly with a greased spatula. Bake for 10 mins minutes or until top has just set in the center.
Evenly pour caramel over the brownies.
Top with remaining brownie batter.*
Sprinkle the top with 1/2 cup semi sweet chocolate chips.
Bake for 20-30 minutes, or until center is set. Because of the caramel and chocolate chips, you just need to eyeball it. If you use a tooth pick, know that you might be hitting a caramel or chocolate chip.
Remove from oven and let cool completely in pan.
Cover with foil and place in fridge for at least 2 hours, or until the brownies are completely cold.
Lift brownies out of the pan, using the foil overhang and slice.**
Serve immediately or enjoy later!
Store brownies in an airtight container in the fridge.