Preheat the oven to 325°F. Line an 8x8-inch baking dish with parchment paper.
Brew a cup of coffee. You will only need 3 tablespoons in this recipe. (Enjoy the rest!)
In a medium saucepan, combine the sugar, butter, and coffee. Cook over medium heat until boiling.
Remove from heat and stir in the chocolate morsels until melted and smooth. (Do not be worried if chocolate looks like it's seized; it will relax when the egg is added.)
Mix in the eggs and vanilla.
Add the flour, baking soda, and salt. Mix until just combined.
Pour half of the brownie batter into the lined baking dish (approximately 1¼ cups).
Take the caramel out of the freezer. Using the edges of the parchment paper, remove the caramel from the pan and flip it over on top of the bottom layer of the brownie batter.
Top the caramel layer with the remaining brownie batter. Sprinkle with chocolate morsels or chunks (optional).
Bake 38-42 minutes or until edges start to pull away from the pan.
Remove from oven and allow to cool to room temperature. Refrigerate overnight (don't skip this!) and serve cold.