Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.

Add eggs and vanilla extract, mixing until well incorporated.

Sift in the flour, cocoa powder, salt, and baking powder. Stir until just combined.

Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Let the brownies cool completely before cutting into small bite-sized pieces.

In a mixing bowl, beat the softened cream cheese until smooth and creamy.

Add caramel sauce, powdered sugar, and vanilla extract. Beat until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the caramel cheesecake mixture.

In a trifle dish or individual serving glasses, start with a layer of brownie pieces.

Add a generous layer of caramel cheesecake filling.

Drizzle with caramel sauce.

Repeat layers until all ingredients are used, finishing with a layer of whipped cream on top.

Garnish with chocolate shavings, chopped pecans, and an extra drizzle of caramel sauce.

Refrigerate the trifle for at least 2 hours to allow the flavors to meld together.

Serve chilled and enjoy this rich and indulgent dessert!