Step 1: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.
Step 2: In a large bowl, whisk together the melted butter and 1¾ cups granulated sugar until well combined. Beat in 3 of the large eggs one at a time, until fully incorporated. Stir in 1 teaspoon of vanilla extract.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Set aside about 1 cup of brownie batter for later.
Step 5: Spread the remaining brownie batter evenly into the prepared baking pan.
Step 6: In a clean bowl, beat the softened cream cheese with the remaining ¼ cup granulated sugar, the last large egg, and 1 teaspoon of vanilla extract until smooth and creamy. Make sure there are no lumps.
Step 7: Pour the cream cheese mixture over the brownie batter in the pan, spreading it gently to form an even layer.
Step 8: Drop spoonfuls of the reserved brownie batter over the cream cheese layer. Using a knife or skewer, gently swirl the brownie batter into the cream cheese layer to create a marbled effect. Do not overmix the swirl.
Step 9: Sprinkle the chopped Milky Way candy bars evenly over the swirled batter. Drizzle ½ cup of caramel sauce generously over the top.
Step 10: Bake for 35-40 minutes, or until the edges are set and a toothpick inserted into the brownie (avoiding the cheesecake swirl) comes out with moist crumbs. Be careful not to overbake.
Step 11: Remove from the oven and let the brownies cool completely in the pan on a wire rack. Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours, or preferably overnight, to allow the cheesecake layer to fully set. This is crucial for clean slices.
Step 12: Once thoroughly chilled, use the parchment paper overhang to lift the brownies out of the pan. Place on a cutting board and slice into squares. Drizzle with extra caramel sauce before serving, if desired. Enjoy!