Caramel Cheesecake Brownies
These Caramel Cheesecake Brownies are the ultimate combination of brownie, cheesecake and caramel. These wonderful things combine for the perfect bite - thick fudgy brownie, luscious creamy cheesecake and sweet caramel. The brownies themselves are really easy to make, and give that cheesecake taste without all the effort!
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Servings: 9
Ingredients
- 100 g (½ cups) Semi-Sweet/Dark Chocolate Chips or roughly cut up chunks
- 170 g (¾ cups) Unsalted Butter Melted
- 100 g (½ cups) Granulated Sugar
- 100 g (½ cups) Light Brown Soft Sugar
- 2 (2) Large Free Range Eggs
- 2 tsp (2 tsp) Vanilla Extract
- 80 g (⅔ cups) Plain Flour (AP Flour)
- 30 g (⅓ cups) Cocoa Powder
- Pinch of Salt
For the Cheesecake Topping
- 225 g (1 cup) Full Fat Cream Cheese
- 1 (1) Large Free Range Egg
- 50 g (¼ cups) Granulated Sugar
- 3 tbsp (3 tbsp) Caramel Sauce
Instructions
For the Brownies
- Pre-heat your oven to 180℃ Fan/370℉. Line an 8×8" square baking pan.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- In a large mixing bowl, whisk together melted butter and both sugars. Add in the eggs, one at a time and mixing in between. Add the melted chocolate slowly and combine once again.
- Add the flour, salt and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Pour into the lined pan.
Make the Cheesecake Topping
- In a bowl, whisk together the cream cheese, sugar and egg until smooth. Pour this over the brownie batter.
- Using a spoon, dollop caramel all over the cheesecake layer. Swirl using a spoon or the end of a knife. Don't swirl too much or it will mix, and look just one colour rather than the gorgeous swirl effect.
- Bake 30-35 minutes, until just golden on top and no longer wobbly. Remove and let cool before eating!
Notes
- If your cream cheese is really cold, you may find the mixture becomes a little lumpy. To avoid this, heat the cream cheese up super carefully (either set it on top of the already pre-heating oven or - making sure to remove ALL foil - place in microwave for 20 seconds or so).
- If your caramel is too cold, it'll be hard to scoop/swirl. To avoid this, do the same as above. Either set in a warm place (over a radiator etc) or heat in the microwave for about 15-20 seconds.