Preheat your oven to 350°F (175°C). Prepare your 9x13 inch baking pan by lining it with parchment paper, leaving some overhang for easy removal later.
In a medium saucepan over low heat, combine the chopped dark chocolate and unsalted butter. Stir frequently until melted and smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, brewed coffee, and instant espresso granules (if using). Mix until well combined and slightly frothy.
Pour the melted chocolate and butter mixture into the egg mixture. Stir until fully incorporated.
Sprinkle the flour and pinch of salt over the chocolate mixture. Using a spatula, gently fold in the flour until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips and one heaping cup of pecans. Pour half of the brownie batter into the prepared baking pan, spreading it evenly.
Drizzle about half of the salted caramel sauce over the brownie batter. Use a knife or toothpick to swirl the caramel slightly into the batter.
Pour the remaining brownie batter on top of the caramel layer and spread it out evenly. Drizzle the rest of the salted caramel sauce on top and sprinkle with additional pecans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake; you want them to be fudgy!
Allow the brownies to cool in the pan for about 15 minutes, then use the parchment paper overhang to lift them out. Let them cool completely on a wire rack before cutting into squares. Enjoy your delicious Turtle Brownies!
