Preheat the oven to 350ºF.

Spray a 9 or 10-inch tart pan with a removable bottom with cooking spray, line the bottom with a circle of parchment paper then place the tart pan on a large baking sheet.

Place the coffee (or water), chocolate sugar and butter in a medium size microwave-safe bowl. Cook on high for 1 minute then stir well. Cook on high for another minute and stir. Continue cooking, checking every 30 seconds until the butter and chocolate are melt and the mixture is smooth. Set aside to cool for 5 minutes.

After the 5 minutes, add the cocoa powder and stir to combine, then whisk in the eggs, vanilla extract, and salt.

Stir in the flour and set aside.

Whisk the softened cream cheese until it’s nice and smooth and lighter in texture, about 30 seconds. Add the caramel sauce and stir well to combine.

Add the egg and vanilla extract and stir until combined.

Pour the brownie batter into the prepared pan, reserving about ¼ cup. Spread the cream cheese caramel layer over the top, try to cover the sop as well as you can.

Dollop the reserved batter over the top of the cream cheese layer. Using a skewer or sharp knife, swirl the tart all around until the brownie and cream cheese are swirled and marbled together.

Bake in the preheated oven for 22 to 28 minutes, until slightly puffed and the tart is set and no longer jiggly.

Let the tart cool to room temperature,. Remove the tart from the pan before serving.

I like to serve this dessert with a dollop of whipped cream and sprig of mint. For a delicious splurge, you can also add a drizzle caramel sauce!