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Salted Caramel Cheesecake Brownies Recipe

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3.9 from 10 reviews

Delightfully rich and decadent Salted Caramel Cheesecake Brownies combining fudgy chocolate brownie layers with creamy cheesecake swirls and a luscious salted caramel drizzle, finished with a sprinkle of sea salt flakes for the perfect balance of sweet and salty.

Ingredients

Brownie Batter

  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ½ cup cocoa powder
  • ¼ teaspoon salt

Cheesecake Layer

  • 8 ounces cream cheese, softened
  • ⅓ cup powdered sugar
  • 1 egg yolk

Additional

  • ½ cup salted caramel sauce
  • Sea salt flakes, optional for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and for easy removal of the brownies.
  2. Prepare Brownie Batter: In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, mixing until the mixture is smooth and creamy.
  3. Add Dry Ingredients: Sift in the all-purpose flour, cocoa powder, and salt to the wet ingredients. Stir gently just until combined to avoid overmixing, which ensures a tender brownie texture.
  4. Layer First Brownie Batter: Pour about three-quarters of the brownie batter into the prepared baking pan. Use a spatula to smooth the top evenly.
  5. Make Cheesecake Mixture: In a separate bowl, beat the softened cream cheese until smooth and free of lumps. Add the powdered sugar and egg yolk, and mix until the cheesecake layer is creamy and well combined.
  6. Assemble Layers: Dollop the cheesecake mixture over the brownie batter layer in the pan. Then spoon the remaining brownie batter on top of the cheesecake, spreading gently to cover.
  7. Swirl and Add Caramel: Drizzle the salted caramel sauce evenly on top of the layered batter. Use a skewer or knife to swirl the caramel and cheesecake layers into the brownie batter, creating a marbled effect.
  8. Bake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter, indicating fudgy brownies.
  9. Cool and Chill: Allow the brownies to cool completely in the pan at room temperature. Then chill in the refrigerator for at least 1 hour to set and enhance flavors.
  10. Serve: Once chilled, slice into 9 squares. Optionally, garnish with sea salt flakes to accentuate the salted caramel flavor before serving.

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
  • Do not overmix the brownie batter after adding flour to prevent tough brownies.
  • Swirling the caramel gently creates an attractive marbled look and blends flavors beautifully.
  • Chilling the brownies before slicing helps with clean cuts and firmer texture.
  • Use quality salted caramel sauce for the best flavor impact.
  • Store leftover brownies in an airtight container in the refrigerator for up to 4 days.

Find it online: https://bitezly.com/salted-caramel-cheesecake-brownies-recipe/