Caramel Cheesecake Brownie Cups

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Fudgy, creamy, caramel-ly flavours whirl together in these Caramel Cheesecake Brownie Cups. Grab-and-go, perfectly snack-able and so cute to serve up for parties! The caramel swirl comes straight from the store, but if you want to make your own please feel free! I just find, why make something more difficult when you can get straight to the brownies?

The recipe is a really easy, fudgy brownie recipe. There really is minimal hassle involved – just lots of good, delicious ingredients. Once you’ve made the batter, scoop into each cupcake liner. These go into simple muffin liners for baking – you can do this straight into the tin but I find cases make them much easier to package up.

Once you add the brownie batter, top with the cream cheese mixture, then the caramel. I use a small spoon to swirl, but not mix, the caramel onto the creamy cheesecake topping. Once done, simply let them cool before serving! I do recommend eating them warm for a real treat, but they are perfect to transport to work/school/as an easy snack! These are pretty versatile, so you could totally use alternatives to caramel – peanut butter or jelly or other fruit would work!

When it comes to making the best brownies, whether these Caramel Cheesecake Brownie Cups or otherwise here are a few tips to keep in mind:

1. Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
2. Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
3. Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For these brownie cups, I use a classic muffin tin.
4. Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
5. Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
6. Experiment with Additions: Feel free to get creative with your brownie recipe by adding your favorite mix-ins such as nuts, chocolate chips, or even a dollop of peanut butter. Just make sure not to overload the batter, as it may affect the texture.

Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the cheesecake/caramel quantity for more or less, just do what suits you! 

Using store-bought caramel offers numerous advantages to both seasoned bakers and casual home cooks. Here are a few reasons why I tend to opt for the convenience of ready-made caramel:

1. Consistency: Store-bought caramel provides a consistent texture and flavor every time. It goes through rigorous production processes, ensuring a uniform taste and quality. This means you can rely on store-bought caramel to deliver the desired results without worrying about variations that can occur with homemade caramel.
2. Time-saving: Making caramel from scratch can be time-consuming, particularly for individuals with busy schedules. Store-bought caramel eliminates the need to invest hours in the kitchen, allowing you to focus on other aspects of your culinary creation. It’s a convenient solution for those who desire the luscious taste of caramel without the extended preparation time.
3. Safety and Convenience: Working with hot caramel can be risky, especially for novice cooks. Store-bought caramel eliminates the need to handle molten sugar and reduces the risk of burns or accidents. Additionally, store-bought caramel is packaged in convenient containers, making it easy to store and use whenever the craving strikes.
4. Versatility: Ready-made caramel can be used in a wide range of recipes, expanding the realm of culinary possibilities. It can be drizzled over desserts, blended into beverages, swirled into baked goods, or used as a dip for fruits. The versatility of store-bought caramel allows you to effortlessly enhance the flavor of various dishes without the hassle of preparation.

While making caramel from scratch can be a rewarding experience for those who enjoy culinary challenges, I just tend to avoid it. So totally feel free if that’s your thing, but don’t feel like you have to.

Top Tips for my Caramel Cheesecake Brownie Cups

• Melted Butter: As mentioned above, this contributes to the shiny top!
• Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
• Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
• Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness! 
• Filling: These don’t rise too much, so you can fill fairly close to the top of the cases without fear that they will spill.
• Full Fat Cream Cheese: FULL FAT is absolutely necessary here. You can use block or the smoother stuff, but it has to be full fat. If it’s still really cold, you may want to warm it a little as it can end up looking a little lumpy otherwise.
• Caramel: Store bought really is easiest and won’t compromise on taste. Feel free to make your own if preferred. If you find the caramel you buy is quite ‘set’ and hard to scoop, heat in the microwave for 15-20 seconds.

Don’t be afraid to really layer up your brownie and cheesecake mix. I use a tablespoon size scoop of brownie batter (plus just a touch extra if there’s any left in the bowl). Press the brownie batter down just slightly so it’s an even layer. Then, top off with cheesecake mixture. At least a tablespoon for those really luscious bites where you get a taste of everything! Finally, feel free to drizzle with extra caramel or top with whipped cream if you’re doing for something really special!

This recipe for Caramel Cheesecake Brownie Cups makes about 12 muffins (I use two 6 hole muffin tins – like these ones)!  I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Vanilla Cheesecake Brownie Cups. For videos and baking inspiration, head on over to my Instagram.