Proven way to grow the best Caramel Cheesecake Brownie
This recipe combines the rich flavors of caramel and cheesecake with a classic brownie base to create an irresistible dessert.
Equipment
- 8x8 inch baking pan
- parchment paper
- large bowl
- whisk
- medium bowl
- knife or skewer
- wire rack
Ingredients
For the Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
For the Cheesecake Swirl
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
For the Caramel Topping
- 1/2 cup caramel sauce
Instructions
Brownie Base
- Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together melted butter and sugar until well combined, then beat in eggs one at a time, followed by vanilla extract.
- In a separate bowl, combine flour, cocoa powder, and salt, then gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Cheesecake Swirl
- In a medium bowl, beat softened cream cheese and sugar until smooth, then mix in the egg yolk and vanilla extract until well combined.
- Pour half of the brownie batter into the prepared pan, spread evenly, and then dollop the cheesecake mixture over the brownie batter.
- Top with the remaining brownie batter and use a knife or skewer to swirl the cheesecake and brownie layers together.
Bake and Finish
- Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan on a wire rack before drizzling with caramel sauce and cutting into squares.
- Serve and enjoy this decadent Caramel Cheesecake Brownie.
Notes
For an extra touch, sprinkle a pinch of sea salt on top of the caramel before serving to enhance the flavors.