Coarsely chop the chocolate and melt it together with the butter in a saucepan over medium heat while stirring constantly. Remove from the heat, pour in a mixing bowl, and let cool for 8-10 minutes.

Preheat your oven to 350°F (180°C) and line a 9-inch square pan with parchment paper.

Add the sugar to the chocolate mixture and whisk until well incorporated. Add the eggs, one at a time. Whisk in the vanilla extract and cold brew coffee concentrate.

Add the flour, cocoa powder, and salt and gently fold them in. Mix only until everything is incorporated and the dry ingredients are wet and no clumps remain.

Spread the batter into your prepared pan. If you use the caramel sauce, drizzle it on top and use a fork to make swirls on the surface of the batter.

Bake for 30-35 minutes until a toothpick comes out with only a few moist crumbs attached and the brownies pull away from the edges of the pan.

Let the brownies cool in the pan on a wire rack. Store the brownies in an airtight container in the fridge for up to one week or freeze them for up to 2 months.