Description
These Salted Caramel Cheesecake Brownies feature three irresistible layers: a dense, fudgy chocolate brownie base, a creamy vanilla cheesecake center, and a smooth, glossy salted caramel topping. Perfectly rich, indulgent, and made for slicing into bakery-worthy squares.
Ingredients
- Brownie Layer:
- Salted butter (or unsalted butter + a pinch of salt)
- Dark chocolate
- Unsweetened cocoa powder
- 2 large eggs
- Light brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Cheesecake Filling:
- Full-fat cream cheese
- Granulated sugar
- 2 large eggs
- Vanilla extract
- Cornstarch (or all-purpose flour)
- Salt
- Heavy cream
- Salted Caramel Topping:
- Granulated sugar
- Salted butter
- Heavy cream
- Vanilla extract
- Pinch of salt (optional), plus flaky salt to finish
Instructions
- Preheat oven to 180°C (350°F). Grease and line an 8×8-inch pan with parchment, leaving overhang.
- Melt chocolate and butter together in microwave-safe bowl until smooth. Stir in cocoa powder. Set aside.
- In a large bowl, whisk eggs with brown sugar and granulated sugar for 5–6 minutes until pale and frothy.
- Whisk in vanilla and the melted chocolate mixture.
- Fold in flour gently until no streaks remain. Spread brownie batter in pan evenly.
- For cheesecake layer, beat cream cheese until smooth. Add sugar and mix until dissolved.
- Whisk in eggs one at a time, then vanilla, cornstarch, salt, and heavy cream until smooth.
- Pour cheesecake batter over brownie layer. Bake for 45–50 minutes until edges are set and center has slight wobble.
- Turn off oven, crack door, and let pan sit for 10–15 minutes. Cool at room temp 1 hour, then chill overnight.
- Next day, make caramel: Heat sugar in saucepan over medium heat without stirring until melted and amber-colored.
- Remove from heat, whisk in butter (it will bubble), then add cream, vanilla, and optional salt. Cool until thick but pourable.
- Pour caramel over chilled cheesecake layer and spread evenly. Chill 10–15 minutes more to set caramel.
- Lift slab out of pan using parchment and slice into squares with a warm, clean knife. Sprinkle with flaky salt to finish.
Notes
- Swirl caramel into cheesecake batter before baking for an extra caramel twist.
- Add chopped nuts or chocolate chips to the brownie layer for extra texture.
- Use instant espresso powder to deepen the chocolate flavor.
- Cut into mini squares for rich, bite-sized portions.
- Store in fridge up to 5 days or freeze (without caramel) for up to 3 months.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 35g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
