The base of this recipe is from Esther Brody's book 500 best Cookies, Bars & Squares. This version adds heat to the original brownie base. For the topping, you will be required to use a candy thermometer.

Makes 24 brownies

3 squares (each 1oz/28 g) bittersweet chocolate
½ cup unsalted butter
2 tsp instant espresso or coffee powder
2 hot peppers (such as medusa head hot peppers) finely minced without seeds. You can add more than this if you wish for a more hotter dessert; Alternatively, use a 1/4 tsp cayenne pepper and add according to taste.
1¼ cups granulated sugar
2 eggs
1 tsp vanilla
2/3 cup all-purpose flour
½ tsp salt
½ cup coarsely chopped fine dark chocolate

Topping
2 tbsp butter
2 tbsp firmly packed brown sugar
1 hot pepper, finely minced without seeds, (optional)
¼ cup corn or golden syrup
1 tsp coffee liquor or rum or rum extract
1 cup chocolate chips

• Preheat oven to 350°F
• 9-inch square cake pan or round pie pan, lightly greased or covered with parchment paper

1. In a large saucepan, over low heat, melt chocolate, butter, coffee and hot peppers, stirring constantly, until mixture is smooth and coffee is dissolved. Set aside to cool slightly.
2. In a separate large bowl, combine sugar, eggs and vanilla. Stir in the cooled chocolate liquid slowly a bit at a time. Blend in flour and salt. Stir in bittersweet chocolate.
3. Spread evenly in prepared pan. Bake in preheated oven for 25 to 30 minutes or until a tester comes out almost clean with some moist crumbs left on. Let cool completely.

Topping
1. Melt butter completely. Add brown sugar, with optional pepper ingredient, and mix until sugar dissolves completely and mixture begins to thicken.
2. Using the candy thermometer, at approximate 200°F add in syrup. Continue stirring to avoid mixture from burning.
3. At approximately 250°F, add coffee liquor (or rum). Continue mixing until temperature reaches approximately 302°F -- hard candy stage.
4. Remove from heat and pour mixture immediately over cooled cake. Spread mixture until entire surface is covered. You will need to work quickly as the caramel will harden.
5. Sprinkle chocolate chips over the caramel layer and as the chips melt smooth them over with the wooden spoon so that the entire caramel mixture is covered with chocolate.
6. Let topping harden before serving (fastest way is throwing it in the fridge for 15 minutes to an hour).

Optional
For added decorative value, cut a portion of the brownie off into chunks and place on top of the chocolate-candy topping while the chocolate is still melted. For enhanced esthetic appeal, after the chocolate-candy topping has hardened, create a caramel sauce by repeating the step 1 in the topping instructions above until liquid reaches approximately 200°F, then pour this on top of the chunks of brownie and hardened chocolate-candy layer.