Salted Caramel Cheesecake Brownies Recipe
This salted caramel cheesecake brownie is one of the most decadent and mouthwatering dessert I’ve ever made. It’s moist and soft with a rich chocolate flavor with the addition of the delicious salted caramel that makes it all so amazingly flavorful. You won’t get disappointed.
Ingredients
- Cheesecake:
- 1 tsp of Vanilla
- 1 oz of Cream cheese {Room temperature}
- 1/3 cup of white sugar
- 1 XL Eggs 4 if large or medium
- Brownies:
- 150 g unsalted butter {chopped}
- 200 g semi-sweet chocolate chips
- 1/2 cup of Caster sugar
- 2 eggs
- 1 1/4 cups of all purpose flour
- 2 tsp of bicarbonate soda
- 2 tbsp of cocoa powder
- 1 tbsp of espresso coffee powder
- 2 tsp of vanilla essence or extract.
- Caramel:
- 5-6 tbs of Salted Caramel Sauce. You can find the recipe here.
Instructions
- If you want to use homemade salted caramel, then start by making it beforehand so it’s completely cool by the time you make the cheesecake brownies. I have a salted caramel sauce recipe that you will never regret making it!
- Preheat the oven to 350ºF/180ºC.
- Butter or spray 9x9" pan {you can use wax paper too, That’s what I do}. Set aside.
- I like to start with the cheesecake batter since you can leave it aside for a while. Batters with flour I prefer leaving for the last so I can put it in the oven quick.
- Using a hand or electric mixer, beat cream cheese in a medium bowl, once fluffy, add in sugar, vanilla and eggs {one at a time}. Keep mixing about 2-3 minutes. Set aside.
- In a microwave safe medium bowl melt the butter and the chocolate chips. I set it up for 2 min checking it every 30 sec. When it’s done mix well and let it cool.
- In a small bowl mix the flour, cocoa powder, espresso powder and bicarbonate soda.
- When the butter mixture is cool, stir in the sugar and then incorporate the eggs one at a time mixing well with a whisk or a wooden spoon. Then add in the vanilla. Beat well and stir in the flour mixture beating vigorously until it’s well incorporated.
- Pour the mixture into pan {I line the base with baking paper to make easier to lift it up and transfer to a cooling rack.}.
- Then using a spoon, pour small batches of cheesecake batter into the brownie batter. You can also make small holes and add the cheesecake batter there. You need to be quick here as the brownie batter spreads back quickly. Pour as much as you like.
- Now with another spoon pour salted caramel on top of each cheesecake batter space. Again add as much as you like.
- Then with a toothpick make fun swirls making movements like eights. When you feel like it’s pretty enough take it to the oven.
- Bake for about 25 minutes {30 min the most.}. Let it in pan for about 5-10 minutes and then transfer to a cooling rack. If desired, drizzle some more salted caramel on top or on each piece of cheesecake brownie.
- Cut in bars using thirds and you will get 9 awesomely delicious brownies!
- Serve and enjoy!
Notes
TIP: To store it, put it in a airtight container. Before eating drizzle some caramel on top and put it in the microwave for about 20-30 seconds. You will thank me later! And if you really want to make it even better after heating it up add some ice cream on top! OMG!!!