Preheat the oven to 350 degrees F. Line a 9 x 12 baking dish with foil and grease.

In the bowl of a double boiler over simmering water, melt the butter with the 8 oz chocolate chips and the chopped chocolate. Stir until smooth. 

Remove form heat and allow to cool for 15 minutes. 

Add the eggs and whisk in the coffee granules, vanilla, and sugar. Let cool for 10 minutes longer.

Whisk the 1/2 cup flour, baking powder and salt in a large bowl. Whisk in the cooled chocolate mixture.

In another bowl, toss the remaining 6 oz chocolate chips with the remaining 2 tbs flour. Quickly stir into the brownie batter without worrying about perfection. 

Pour into the prepared pan and shake a bit to even out.

Bake for 33-35 minutes, until just set. Be careful not to over-bake. 

Remove from oven and set on a wire rack to cool.

Heat the caramel sauce until smooth and pour-able. Spoon over the brownies and sprinkle with salt.

When cool, divide into bars and serve.