Preparation

• Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
• In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
• Add cocoa powder and vanilla extract, mixing until fully combined.
• Add eggs one at a time, whisking well after each addition.
• Fold in flour and salt until just combined, then stir in chocolate chips if using.
• Pour two-thirds of the brownie batter into the prepared pan and spread evenly.
• In another bowl, beat cream cheese and sugar until smooth.
• Add egg and vanilla extract, mixing until creamy.
• Spread the cheesecake mixture evenly over the brownie layer.
• Drizzle caramel sauce over the cheesecake layer and sprinkle sea salt if desired.
• Drop spoonfuls of remaining brownie batter on top and swirl gently with a knife.
• Bake for 35–40 minutes until the center is set with moist crumbs.
• Cool completely, then refrigerate for 30 minutes before slicing.