Caramel Swirl Cheesecake Brownies
Indulge in the ultimate dessert trifecta with these Caramel Swirl Cheesecake Brownies, a decadent blend of rich chocolate, creamy cheesecake, and luscious caramel. These indulgent treats feature a fudgy brownie base made with real melted chocolate and cocoa powder, topped with a smooth cheesecake layer. Swirls of caramel sauce take these brownies to the next level, creating a mesmerizing marbled effect that’s as beautiful as it is delicious. Perfectly balanced with a hint of sweetness and a touch of tang, these brownies are baked to perfection and chilled for a sublime texture. Whether you’re hosting a party or craving an elevated snack, these easy-to-make, photogenic treats are guaranteed to impress. Enjoy them at room temperature or straight from the fridge for a refreshing twist!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semisweet chocolate chips
- 200 grams granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 226 grams cream cheese
- 50 grams powdered sugar
- 2 tablespoons heavy cream
- 120 milliliters caramel sauce
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some excess on the sides for easy removal.
In a medium-sized saucepan, melt the butter and chocolate chips over low heat, stirring frequently until smooth. Remove from heat and let cool slightly.
Whisk in the granulated sugar until combined, then mix in 2 eggs and 1 teaspoon vanilla extract. Stir until the mixture is smooth.
Sift in the flour and cocoa powder, and gently fold the dry ingredients into the wet mixture just until no streaks remain.
In a separate bowl, beat the cream cheese, powdered sugar, the remaining egg, heavy cream, and 1 teaspoon vanilla extract until smooth and creamy.
Pour the brownie batter into the prepared pan and spread it evenly. Drop spoonfuls of the cheesecake mixture on top of the brownie batter.
Using a knife or skewer, create swirls by dragging it through the cheesecake and brownie layers to create a marbled effect.
Drizzle the caramel sauce over the top and gently swirl it into the batter with a knife or skewer.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Remove from the oven and allow the brownies to cool completely in the pan set on a wire rack.
Once cooled, refrigerate the brownies for at least 2 hours to set before removing from the pan and slicing into squares.
Serve chilled or at room temperature, and enjoy the rich layers of chocolate, cheesecake, and caramel!
Nutrition Facts
Calories |
4615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.0 g | 347% | |
| Saturated Fat | 155.8 g | 779% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 1550 mg | 67% | |
| Total Carbohydrate | 536.3 g | 195% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 429.2 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 565 mg | 43% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1771 mg | 38% | |
*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.
