Heat oven to 325 degrees. Line a 9 x 9 x 2-inch
baking pan with foil.
Whisk flour, cocoa, baking soda and salt.
Combine butter and chocolate in a large
glass bowl. Microwave in three 30-second
increments, stirring until smooth.
Whisk in sugar and flour mixture, then
eggs and vanilla. Spread into prepared pan.
Bake at 325 degrees for 35 minutes or until
pick inserted in center comes out clean.
Cool in pan for 10 minutes; use foil to lift
from pan to a wire rack. Cool completely.
With a serrated knife, slice in half
horizontally. Line pan with plastic wrap
and insert top layer, cut side up, in pan.
In a medium bowl, beat cream cheese
and caramel sauce. Sprinkle gelatin over
2 tbsp water in a small glass bowl and
let stand 5 minutes. Microwave 15 to 20
seconds until dissolved. Beat into cream
cheese mixture. Whip 1 cup of the heavy
cream to stiff peaks. Fold into cream
cheese mixture. Spread onto brownie
layer in pan and top with remaining
layer, cut side down. Refrigerate 2 hours.
Whisk remaining 1/2 cup cream to stiff peaks. Use plastic to lift stacked brownie
from pan. With serrated knife, cut into
squares. Top each square with a dollop of whipped cream, some of the caramel
sauce, chocolate sauce and caramel
popcorn. Serve immediately.