Preheat the oven to 350° F. Lightly grease a 9" x 13" pan, line it with parchment and grease the parchment.

In a medium saucepan, over low heat, melt the butter and add the sugar. Stir to combine. Heat briefly just until hot throughout.

Remove from heat and stir in cocoa powder, salt, baking powder, espresso powder, cinnamon, and vanilla. Whisk in the eggs, continue stirring until smooth. Stir in the flour.

Fold in the chocolate chips.

Spoon the batter onto the prepared pan and smooth the top.

Bake for 34 to 36 minutes, until a toothpick inserted into the center comes out clean. They should be set at the edges and just barely set in the center. Remove from oven and let cool in the pan.

Whisk together the milk, sugar, espresso powder, and cocoa powder until sugar has dissolved. Stir in heavy cream and vanilla.

Freeze in your ice cream maker according to the manufacturer's instructions. Transfer to covered container once done and freeze for 2 - 4 hours before serving.

Place sugar, water and salt in a 2 quart saucepan. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Continue to cook until mixture turns a rich amber color. Remove from heat and stir in the butter. Once butter is absorbed stir in the heavy cream and vanilla extract. When sauce is smooth pour into a heatproof container to store, covered and refrigerated until ready to use.

When ready, cut the brownies, scoop the ice cream, assemble and drizzle the caramel on top.