Ingredients :
2 cups butter, cubed
16 ounces bittersweet chocolate, chopped
3 cups of sugar
8 large eggs, room temperature, lightly beaten
2 teaspoons of vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon of salt
filling and icing:
1/4 cup instant espresso powder
4 teaspoons of boiling water
3 cups heavy whipped cream
1 cup icing sugar, divided
3 teaspoons vanilla extract, divided
2 cartons (8 ounces each) mascarpone cheese
1/8 teaspoon salt
1 package (8 ounces) caramel chips

instructions :
Grease three 9-in. round molds lined with parchment paper; put aside. In a large saucepan, melt the butter and chocolate over low heat, stirring often. Remove from fire; costs.
In a large bowl, whisk the sugar, eggs, vanilla and chocolate mixture until smooth. Stir in flour and salt until combined. Pour into prepared molds.
Bake at 350° until a toothpick inserted in the center comes out clean, 24-28 minutes. Let cool for 10 minutes before removing from pans to racks to cool completely.
In a small bowl, dissolve the espresso powder in the boiling water. In a large bowl, beat the cream until soft peaks form. Add 1/3 cup confectioners’ sugar, 1 teaspoon vanilla, and 2 tablespoons liquid espresso; beat until stiff peaks form. Reserve 1 cup for garnish; refrigerate remaining icing mixture.
In another large bowl, combine cheese, salt and remaining confectioners’ sugar, vanilla and espresso liquid; beat at medium speed until fluffy, about 2 minutes. Fold in reserved whipped cream mixture.
Place 1 brownie layer on a serving plate; spread half of the filling. Repeat layers. Top with a third brownie layer; frost top and sides of pie with chilled whipped cream mixture. Sprinkle the caramel pieces on the top and sides of the pie. Keep refrigerated.

Make Ahead: The brownie layers can be made a day in advance. Store each layer in a resealable plastic bag at room temperature.