• Toast the pecans: Add butter to a frying pan over medium heat, and add in the pecans when the butter is melted. Stir consistently for 3-5 minutes. Pecans will have a nutty aroma when they're finished. Remove from heat, allow to cool down, and roughly chop them.
• Preheat oven to 350°F.

  Prepare Pillsbury Chocolate Fudge brownie mixes according to the box instructions (add vegetable oil, eggs, and water). Stir in espresso powder.
• Line 9x13 baking dish with parchment paper (with extra length all around the sides). Spray parchment paper around the sides with cooking spray.
• Pour brownie batter into lined 9x13 baking dish. Bake for 45-50 minutes or until center of brownies is no longer moving or batter-like.

Salted Caramel:

• Melt butter in a small saucepan and add Kraft chewy caramels. Toss them to coat and stir frequently as caramels melt.
• Add in vanilla bean paste and stir well to combine. Slowly pour in heavy whipping cream, stirring constantly and remove from heat.
• Pour melted caramel over the top of the brownies (if they're still warm, it's OK). Sprinkle with toasted pecan pieces and sea salt flakes. Gently pat the pecans down with a spatula and allow the caramel to cool and set before serving. (1 hour).
• Lift brownies out of 9x13 dish by the edges of the parchment paper and peel off the parchment paper before slicing to serve