1 cup unsalted butter

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup cocoa powder

1/4 teaspoon salt

8 oz cream cheese, softened

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup caramel candies

2 tablespoons heavy cream

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Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
Melt the butter in a saucepan over medium heat. Remove from heat and whisk in 2 cups sugar, 4 eggs, and 1 teaspoon vanilla until smooth.
Sift in the flour, cocoa powder, and salt. Stir until just combined. Pour two-thirds of the brownie batter into the prepared pan and spread evenly.
In a separate bowl, beat cream cheese, 1/2 cup sugar, 1 egg, and 1 teaspoon vanilla until smooth and creamy.
Spread the cheesecake mixture over the brownie layer. Spoon the remaining brownie batter on top and swirl gently with a knife for a marbled effect.
In a small saucepan, melt caramel candies with heavy cream over low heat until smooth. Drizzle the caramel over the top of the batter.
Bake for 35–40 minutes, or until the center is just set. Cool completely before cutting into squares.

For extra richness, mix in chopped Milky Way bars or drizzle with melted chocolate after baking.

Sprinkle flaky sea salt over the caramel for a sweet-salty twist.

To check doneness, insert a toothpick—it should come out with a few moist crumbs.

Refrigerate to firm up layers before slicing for clean cuts.

Can be made gluten-free using a 1:1 gluten-free flour blend.