Heat the oven to 175°C and line a square pan with parchment paper.
Whisk the melted butter, sugars, eggs, and vanilla until smooth and glossy.
Fold in the flour, cocoa powder, and salt until just combined.
Bake for 25 to 30 minutes, then cool completely.
Melt the caramel sweets and cream over low heat, stirring until smooth.
Spread the caramel over the cooled brownie and chill for 20 to 30 minutes.
Melt the chocolate and cream, then spread over the caramel layer.
Chill for at least one hour, slice with a warm knife, and serve.
