Add sugar and 1/4 cup water to a stainless steel pot (that has a heavy bottom and high sides). Mix to combine and then turn heat to medium high.

Swirl the pan but don't stir! Cook until the sugar turns to a caramel color, about 13-14 minutes (watch carefully so it doesn't burn).

Turn heat down to low. Add butter (it will be really hot so be careful) and whisk until thoroughly combined. Again, being careful, Add heavy cream and whisk thoroughly.

Remove from heat and add vanilla extract and salt (add more if you like it more salty) and whisk thoroughly. Allow to cool completely before putting into an airtight container and refrigerating.

Heat oven to 350 degrees F. Line a 9-inch baking pan with foil. Spray with baking spray and set aside.

Melt butter and set aside. Whisk flour and salt in a small mixing bowl.

Add cocoa powder, espresso powder, and chocolate to a large mixing bowl. Add hot water and whisk together until chocolate is melted. Add butter and whisk thoroughly. Add eggs and vanilla extract and whisk until thoroughly combined. Next, add sugar and same, whisk until thoroughly combined. Add dry ingredients and mix with a rubber spatula just until combined. Don't over mix.

Add chocolate chips and using the rubber spatula, mix in. Pour batter into prepared pan.

Spray an offset spatula with baking spray and spread batter so it's even and the top is smooth. Bake for 35 minutes.

Remove from oven and place on baking sheet for 10 minutes. Picking up foil on both ends, remove from pan and place on baking sheet and allow to cool for at least 2 hours.

Cut brownies into square bite-sized pieces.

While the brownies are baking, add whipped cream ingredients to a large glass mixing bowl and mix on medium high speed with an electric hand mixer until cream has stiff peaks, at least 4 to 5 minutes. Store in the refrigerator until needed.

Layer brownies, salted caramel sauce and whipped cream in small trifle bowls or one large one. Refrigerate until ready for serving, up to one day.

Melt butter in a bowl covered with plastic wrap in your microwave. Melt in 8-10 second increments or use melt function.