Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking dish.

In a bowl, mix together melted butter and sugar. Add eggs, one at a time, followed by vanilla extract.

Sift flour, cocoa powder, and salt into the mixture. Stir until combined.

Spread evenly in the prepared baking dish and bake for 20-25 minutes. Allow to cool completely before cutting into small squares.

In a large bowl, beat the softened cream cheese until smooth.

Gradually add granulated sugar and vanilla extract. Mix until well combined.

Gently fold in the whipped cream until fully integrated.

In a saucepan over medium heat, melt the sugar until it turns amber, stirring continuously.

Carefully add butter and stir until melted. Gradually stir in the heavy cream and add a pinch of salt. Allow to cool to room temperature.

In a trifle bowl or individual cups, start layering by adding a layer of brownie squares, followed by a layer of cheesecake mixture, and a drizzle of caramel sauce. Repeat the layers until you reach the top.

Finish with a layer of whipped cream and sprinkle with chocolate shavings if desired.

Cover the trifle with plastic wrap and refrigerate for at least 4 hours or overnight for the flavors to meld.