Directions

For the Caramel 

1. Put the sugar in a medium pot and spread it over the bottom of the pot evenly.
2. Heat the sugar over medium-high heat, stirring constantly with a wooden spoon. The sugar will form clumps and after about 6 minutes, it will melt and turn into an amber-coloured liquid. As soon as the sugar is liquified, reduce the heat to medium-low.
3. Add the butter and stir until it is incorporated.
4. While stirring constantly, drizzle in the BAILEYS™ French Vanilla coffee creamer. 
5. Boil the mixture for 1 minute, stirring constantly, then remove the pot from the heat and stir in the salt.
6. Transfer the caramel to a medium bowl and let it cool slightly. 

For the Brownie Batter

1. Preheat oven to 175°C (350°F).
2. Melt the butter in a medium-sized pot.
3. While stirring, add the sugar and mix until sugar has melted and mixture becomes shiny.
4. Remove pot from the heat and stir in the cocoa, salt, baking powder, espresso powder and vanilla.
5. Allow mixture to cool slightly, around 5 minutes.
6. Whisk in the eggs, then the flour, stirring until smooth.
7. Fold in chocolate.

For the Caramel Cheesecake Batter

1. Beat the cream cheese until no lumps remain.
2. Mix in the sugar and flour, then the vanilla, cream, and eggs.
3. Fold in cooled caramel sauce. Spoon half the brownie batter into a 9x9 pan lined with parchment.
4. Top with the cream cheese batter.
5. Dollop the remaining brownie batter onto the cream cheese.
6. Using a butter knife, swirl the two batters.
7. Bake the brownies until a tester inserted into the centre comes out clean, about 40 minutes.
8. Cool completely before cutting.