Preheat an oven to 350F. Grease a 9" X 11" baking dish and line it with parchment paper.
Making The Brownie Bottom
Add 1/2 cup of flour, 3/4 cup cocoa powder, 1/2 teaspoon of salt and 1 1/2 teaspoons of espresso powder to a small bowl. Mix well.
In a large bowl add 3/4 cup melted butter, 1 1/4 cup sugar and two eggs. Whisk together until well blended. Add half of the cocoa mix to the egg mixture and mix well. Add the remaining cocoa powder and whisk until combined.
Melt the chocolate on low heat for 40 seconds and stir until the chips are completely melted. Fold the melted chocolate into the cocoa batter.
For The Cookie Top
In a large bowl 1 cup of softened unsalted butter with a hand-mixer until light and fluffy. It will turn whiter than it started. Add in 2 eggs, 1 tsp vanilla, 2/3 cup sugar and 2/3 cup brown sugar. Beat with the hand-mixer until combined.
Place a large sieve over top of the bowl and add in the 2 cups of flour, 2 tsp cornstarch, 1 tsp salt and 1/2 tsp salt.
Using a spoon stir until the dry ingredients drop through the sieve into the butter mixture. Remove the sieve and then mix with a spoon just until the wet and dry ingredients are combined.
Add in 3/4 cup chocolate chips and 1 cup of chopped salted caramels. Mix to combine evenly.
Pour the brownie batter into the lined baking dish and spread evenly into the corners and across the bottom. Set aside.
Drop dollops of the cookie mixture over top of the brownie mixture and gently use a spatula to spread the cookie mixture out over the top of the brownie mixture.
Bake for 45-50 minutes or until a toothpick inserted into the centre comes out smooth. This is a thick treat so give it a little jiggle and make sure the centre is set before removing from the oven. If the cookie top begins to brown too much place aluminum foil over top to keep the cookie top from over-browning.
Remove from the oven and let cool completely before cutting and serving.