Description
Decadent caramel cheesecake brownies combining rich dark chocolate, creamy mascarpone and cream cheese swirls, and gooey caramel chips baked to perfection in a fudgy brownie base. These luscious brownies offer a perfect balance of chocolate and caramel flavors with a smooth cheesecake layer, making them an irresistible treat for any occasion.
Ingredients
Cheesecake Layer
- 4 ounces cream cheese
- 1/2 cup mascarpone cheese, room temperature
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour
Brownie Batter
- 2/3 cup all-purpose flour
- 1 tablespoon instant espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 ounces dark chocolate chips
- 2 ounces caramel chips
- 1/2 cup unsalted butter, cubed
- 1 1/4 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
- Prepare Cheesecake Layer: Place cream cheese in a microwave-safe bowl and heat for 30 seconds until spreadable. Add mascarpone, sugar, and 1 tablespoon flour; whisk until smooth. Set aside.
- Preheat Oven and Prepare Pan: Preheat oven to 325°F and position the rack in the middle. Line an 8×8-inch baking pan with aluminum foil and spray well with nonstick baking spray.
- Mix Dry Ingredients: In a bowl, whisk together 2/3 cup flour, espresso powder, baking powder, and salt. Set aside.
- Melt Chocolate and Caramel: Combine chocolate chips, caramel chips, and cubed butter in a bowl. Microwave in 30-second intervals, stirring after each, until fully melted and smooth.
- Combine Wet Ingredients: In a large bowl, whisk sugar, eggs, and vanilla extract until well blended. Add melted chocolate-caramel mixture and whisk until smooth.
- Add Dry Ingredients: Fold the flour mixture into the wet ingredients gently until just combined to avoid overmixing.
- Layer Brownie Batter and Cheesecake: Pour all but 1/2 cup of the brownie batter into the prepared pan and spread evenly. Spoon the cheesecake filling on top and spread evenly. Dollop the remaining brownie batter over the cheesecake layer.
- Create Swirls: Use the edge of a knife to lightly swirl the top brownie batter into the cheesecake filling, creating a marbled effect.
- Bake: Bake for 40 minutes, or until a toothpick inserted into the brownies comes out clean or with a few moist crumbs.
- Cool and Serve: Allow brownies to cool completely in the pan for about 1 hour. Remove from pan using foil edges, cut into 9 equal squares, and serve.
Notes
- Ensure cream cheese and mascarpone are at room temperature for smooth mixing.
- Do not overmix batter once flour is added to keep brownies tender and fudgy.
- Adjust baking time slightly if using a different size pan.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
