For the caramel: Place the caramel chews and the heavy cream in a microwave-safe bowl. Zap in the microwave for 15 - 20 seconds. Remove and stir. Place back in the microwave and continue to zap for 15 - 20 seconds, stirring after each zap until completely melted. Mine took exactly 1 minute (so 3 zaps and stirs).

For the brownies: Place a rack in the lower third of your oven and preheat the oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper, allowing 2 inches to hang over sides. Set pan aside.Put butter, chopped chocolate, cocoa, and coffee granules in a heatproof medium bowl set over a pan of simmering water. Stir the mixture until butter and chocolate are melted. Let cool slightly.

In a medium bowl, combine the flour and baking powder; whisk together. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, combine the sugar, eggs, and vanilla and beat on medium speed until pale, about 3 minutes. Add chocolate mixture; beat until combined. Lower the speed of the mixer and add flour mixture; beat. Scrape down sides of bowl as necessary until well incorporated.

Pour 1/4 of the batter into the prepared baking pan. Smooth the top with a rubber spatula and drop twix pieces evenly over the batter. Pour the rest of the batter over the twix candy pieces. Drizzle 1/4 of the caramel mixture over the brownie batter and using a toothpick swirl the caramel into the batter. Bake for 25 - 30 minutes or until a cake tester inserted into the center of the brownie comes out with just light smears of chocolate. Let cool slightly in pan. Move brownies to a wire rack to cool completely. Once cooled, spread the caramel over the brownies and spread to create an even layer. If your caramel has hardened, just reheat with the same directions as before.