Preheat your oven to 350°F (175°C) and prepare the pan by lining it with aluminum foil and lightly greasing it.

In a medium saucepan, melt the unsalted butter over medium heat until golden brown, about 5-10 minutes, then remove from heat.

Pour the browned butter into a large bowl. Mix in the granulated sugar, brown sugar, cocoa powder, salt, coffee granules, and baking powder until combined.

Once slightly cooled, stir in the cold eggs and vanilla extract until incorporated, being careful not to overmix.

Gently fold in the all-purpose flour until just combined, leaving a few flour streaks.

Fold in the semi-sweet chocolate chips and chopped pecans, then pour the batter into the prepared pan and spread evenly.

Bake for 20-25 minutes, checking for a toothpick to come out with moist crumbs when done.

For the caramel, combine light brown sugar, unsalted butter, and heavy cream in a new saucepan, stirring on low to medium heat for about 8 minutes until thickened.

Remove caramel from heat and stir in vanilla extract, then allow it to cool slightly before drizzling over the brownies.

Drizzle the caramel over the brownies and sprinkle with additional pecans and chocolate chips. Refrigerate for 30 minutes to set.

Lift the brownies out using the foil, cut into 9 squares, and serve warm or at room temperature.