Caramel Cheesecake Brownies

Brownies with a caramel cheesecake layer spread out on a white plate.

5 from 2 votes

Caramel cheesecake brownies have a fudgy chocolate base and caramel cheesecake topping. Fun, easy, simple ingredients. Dessert, snack, sweet treat.

Prep Time20

Cook Time50

Chill time1

Total Time2 10

Course: Dessert

Cuisine: Western

Keyword: caramel cheesecake brownies

Servings:

Calories: 427kcal

Author: Adrianne

Ingredients

Caramel Cheesecake Layer

500 grams/16 oz cream cheese Note 1
2 large eggs free range
2 teaspoons vanilla extract
¼ cup caster sugar
400 grams caramel sauce Note 2

Chocolate Brownie Layer

1 ½ cups/250 grams dark chocolate chips Note 3
125 grams/1 stick butter unsalted
1 cup white sugar Note 4
½ teaspoon salt
3 large eggs free range
1 teaspoon vanilla extract
1 cup plain flour
¼ cup cocoa powder

Instructions

Preheat oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Slice tin: line a square 23cm (or 9 inch) slice tin with 2 sheets of overlapping baking paper and 2 inch over hang on either side. Note 7
Caramel cheesecake layer: add the cream cheese, eggs, vanilla and sugar to a medium sized mixing bowl. Then set aside.
Brownie layer: add the sugar and salt to a large mixing bowl. Then add the dark chocolate chips and butter to a heatproof jug. Microwave (high heat) the chocolate and butter in 30 second increments (for 1 ½ minutes) and then remove and stir gently. Pour this into the sugar and salt then stir to combine. Add the eggs and vanilla then stir to combine. Next add the flour and cocoa powder and gently stir to fold in.
Oven bake: use a rubber spatula to spread the wet brownie batter over the base of the prepared slice tin. Then place this uncovered into the oven (middle shelf) and let it bake for 20-25 minutes.
Caramel cheesecake layer: return to the bowl with the cheesecake ingredients and use electric beaters to beat till smooth and lump free.
Combine: use oven mitts to remove the slice tin from the oven and set it on a heatproof surface. Pour the cheesecake layer over the top and use the spatula to spread the cheesecake mixture across the top in one smooth layer.
Caramel: rinse the beaters, dry them and then in a separate bowl use them to whisk the caramel until it is a thick, smooth sauce. Then use a teaspoon to dollop this onto the cheesecake layer. Once done use a chopstick or skewer to swirl so that the layers are mixed together.
Oven bake: using the oven mitts gently tap the slice tin on the bench top to remove air bubbles then place the brownies back into the oven. Let them cook for a further 20-25 minutes. Once cooked they will puff up around the center and pull away from the edges of the slice tin. A skewer inserted will have only a few crumbs no wet smear on it.
Cool: let the cooked brownies cool in the tin for at least 1 hour (can be in the fridge). Once they have use the baking paper overhang to lift them up and out of the pan. Discard the paper and then slice the brownies into 16 evenly sized portions.

Video

Notes

Note 1 - Cream cheese: this doesn't have to be room temperature but it does help if it has softened a little. This is why I add the ingredients for this layer to a separate bowl to the brownie layer 1st then set it aside. I find that the eggs and vanilla plus the time in the bowl allows it to soften so when I come to beat it, it is still cold, but a little softer.
Note 2 - Caramel: I find the best caramel to use is homemade caramel sauce. I do this the day before in the slow cooker (recipe: Dulce de Leche, 7 hours on low. If you don't have time then the best option is a can of caramel top and fill. This 1 tin is 397 grams which is about 1 cup of thick caramel.
Note 3 - Chocolate chips: you can use milk chocolate chip in place of the dark chocolate chips if you wish to. This will mean the brownie layer is slightly less dark, but otherwise it is a very same, same ingredient.
Note 4 - White sugar: not icing sugar, this is regular white sugar. We use caster sugar for the topping and white sugar for the brownie layer.

Nutrition