Preheat oven to 350°F. Spray a 9 or 10-inch tart pan with removable bottom with cooking spray. Line the bottom with a circle of parchment paper, then place the tart pan on a large baking sheet.

Make the brownie base: Place the coffee (or water), chocolate, sugar, and butter in a medium 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 melted 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 until just combined. Set aside.

Make the caramel cream cheese swirl: 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. Add the salt.

Assemble the tart: Pour the brownie batter into the prepared pan, reserving about ¼ cup. Spread the cream cheese caramel layer over the top, trying to cover the surface 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. Drizzle with additional caramel if desired.