Caramel Cheesecake Brownies
Indulge in the ultimate dessert experience with these decadent Caramel Cheesecake Brownies—a luscious combination of rich, fudgy chocolate brownie, creamy cheesecake, and gooey caramel. This show-stopping treat layers a perfectly balanced brownie base with a silky cheesecake filling, swirled together with ribbons of caramel sauce for a stunning marbled effect. With a hint of vanilla in every bite and a drizzle of extra caramel on top, these brownies are irresistibly indulgent yet surprisingly easy to make. Perfect for special occasions or satisfying your sweet tooth, this recipe combines bold flavors and contrasting textures into one unforgettable dessert. Ready in just under an hour plus chilling time, these caramel cheesecake brownies will become your go-to for effortless elegance.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 200 grams semisweet chocolate chips
- 200 grams granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 95 grams all-purpose flour
- 20 grams cocoa powder
- 0.25 teaspoon salt
- 225 grams cream cheese (softened)
- 50 grams powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla extract (for cheesecake layer)
- 180 milliliters caramel sauce
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a microwave-safe bowl, melt the butter and semisweet chocolate chips in 20-second intervals, stirring in between, until smooth. Let it cool slightly.
Whisk in the granulated sugar to the melted chocolate mixture. Then add the eggs one at a time, mixing well after each addition.
Stir in 1 teaspoon of vanilla extract, followed by the flour, cocoa powder, and salt. Mix until just combined, being careful not to overmix.
Pour two-thirds of the brownie batter into the prepared baking pan and spread it evenly. Reserve the remaining batter for later.
In a medium bowl, beat the softened cream cheese with powdered sugar until smooth. Add the egg yolk and 1 teaspoon of vanilla extract. Mix until incorporated.
Spread the cheesecake mixture evenly over the brownie layer in the pan.
Drizzle half of the caramel sauce over the cheesecake layer, gently spreading it out with a knife or spatula.
Drop spoonfuls of the reserved brownie batter over the caramel cheesecake layer and gently swirl it with a knife to create a marbled pattern.
Bake in the preheated oven for 35–40 minutes, or until the edges are set but the center is slightly jiggly. Do not overbake; it will continue to set as it cools.
Let the brownies cool completely in the pan on a wire rack. Once cooled, drizzle the remaining caramel sauce on top for extra flavor.
Refrigerate the brownies for at least 2 hours before slicing. Slice into squares or rectangles and serve chilled.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 39.3 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
