Prepare the Brownie Base:

1. Preheat the oven to 350 degrees F.  Line a 9 x 5-inch loaf pan with parchment paper or aluminum foil, spray the parchment paper and set is aside.
2. In a small-sized bowl, combine the brownie base ingredients and mix until fully incorporated.  Spread the mixture into the pan and bake for 10-15 minutes.  Once baked, remove the brownies and allow it to cool.  The brownies may look like they are not fully cooked but that is ok - they will fimr as they cool.  Once cool, place the brownies in the freezer for about 30 minutes (this makes them easier to dice into small bite-size pieces).  Remove and dice the brownie into small chunks (I ended up with 40 small bites).  Return the brownie bites to the freezer until ready to use.

Prepare the Caramel Fudge:

1. In a small pot, add the butter, allulose and brown sugar subsitute and melt, stirring freqently, until the butter has melted.
2. Bring the mixture to a boil and boil, stirring frequently, for 5 minutes.  Remove the pan from the heat source.
3. In a separate bowl, heat the cream cheese and coconut oil in the microwave until fully melted.  Stir the cream cheese mixture, salt, caramel extract and vanilla into the pot with the caramel.  Stir until all the ingredients have been blended.   At this point, taste the mixture (being careful not to burn your tongue!) and add additional sweetener to suit your taste. Pour the mixture into a lined 9 x 5 loaf pan.  Allow the mixture to cool for about 10 minutes (the mixture will cool as it thickens)

Assemble the Fudge:

1. Remove the brownie chunks from the freezer and sprinkle them over the caramel fudge.  Gently press the brownie chunks into the fudge so that the fudge completely covers the brownie chunks.  You may end up with more brownie chunks than you need for your fudge. Sprinkle the fudge with the Maldon salt over the top.  
2. Place the fudge in the in the freezer to cool fully before slicing.  This may take anywhere from a couple of hours to overnight.