For the brownie dough, break the chocolate into pieces and melt them together with the butter over lightly boiling water in a water bath. Remove from the heat and allow to cool.
Preheat the oven to 175°C top and bottom heat and line a square baking tin (24x24cm) completely with baking paper. If you grease the tin before, you will have an easier time laying it out.
Beat eggs and cane sugar for about 5 minutes with a hand mixer until creamy. The mixture should be considerably larger. Now add the shot of espresso and the melted chocolate. Slowly fold in the ingredients with a dough card - do not mix.
Mix hemp seeds in a mixer until grated. Mix with flour, baking cocoa, a pinch of salt and baking powder in a bowl. Also only fold in the flour mixture.
Fill half of the dough with baking tin. Spread 80g of salted caramel on the dough and use a knife to swirl the caramel in to give a marbled effect. Add the rest of the brown dough and spread another 80g of salted caramel like before over the mixture. Finish with pecans, chopped chocolate and hemp seeds.
Bake in the oven for about 35 minutes. Unfortunately, the stick test cannot be used here as the inside of the brownies should still be soft and juicy. Let the brownie cool down completely in the tin. Then cut into pieces and serve.