Prepare the brownies as directed by the box but substituting the stout beer for the water and adding 1 tsp of Espresso powder.
Reserve about a cup of the brownie mix before pouring the rest into a greased 9×9 dish.
In a separate bowl, blend together the cream cheese, egg, sugar, Irish Cream, and remaining tsp of Espresso powder mixture.
Pour the cream cheese mixture across the surface of the brownie mix.
Pour the reserved brownie mix over the cream cheese. It doesn’t have to be neat- you’re going to do the swirls after this.
Using a toothpick or knife, gently swirl the cream cheese mix around into the mix.
Bake for the amount of time directed on the box + 25 minutes*
While the brownies cool, prepare the caramel sauce. In a heavy bottom sauce pan, combine sugar and water with a wooden spoon, stirring constantly over medium-high heat.
While cooking sugar, warm cream, butter, and salt in the microwave (approximately 30 seconds).
When the sugar mixture turns amber in color, slowly add the cream and combine using a rubber spatula (mixture will be very hot and bubble up).
Once combined, add the Irish Whiskey and allow to cool slightly before drizzling over brownies.