Name: Salted Caramel Cheesecake Brownies Recipe
Prep time: 20 min
Cook time: 28 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 3 tablespoons (20g) cocoa powder; 3 tablespoons very hot water; 3/4 cup (150g) chopped dark chocolate; 8 tablespoons butter; 1/3 cup (70g) granulated sugar; 1/2 cup (105g) dark brown sugar; 2 eggs, room temperature; 1 teaspoon vanilla extract; 3/4 cup (100g) all-purpose flour; 2 teaspoons malt milk powder (optional); 3/4 teaspoon espresso powder; 1 teaspoon salt; 8 oz cream cheese, softened to room temperature; 1/4 cup heavy whipping cream; 1/3 cup powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon salted caramel sauce; 1/2 cup salted caramel sauce (store-bought or homemade); Flaky sea salt, for sprinkling

Jump to Recipe· 4.4 from 43 reviews

If you love the perfect combination of sweet and salty with a rich chocolate base, then you are going to be head over heels for this Salted Caramel Cheesecake Brownies Recipe. Imagine luscious fudgy brownies infused with deep cocoa flavor, layered with a creamy, tangy cheesecake frosting that’s swirled with salted caramel sauce, and finished off with a sprinkle of flakey sea salt. Every bite bursts with an irresistible balance of flavors and textures that feels both indulgent and comforting. This recipe is my go-to showstopper for any occasion when I want to impress or just treat myself to something spectacularly delicious.

Ingredients You’ll Need

A two-layer square dessert sits on crumpled white paper over a white marbled surface; the bottom layer is a dense, dark brown chocolate cake, and the top layer is a smooth, thick light beige cream. A thin stream of shiny caramel sauce is being poured onto the center of the cream layer, forming a pooled circle with a dripping line above. In the background, a tall off-white jug rests on a white scalloped plate, next to a small dark brown bowl filled with white salt, all set against a soft, neutral-toned wall. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward yet essential to create the magic of this dessert. Each component plays a unique role, from building the perfect brownie texture to adding the tangy richness of cheesecake and that unforgettable signature salted caramel twist.

Cocoa powder (3 tablespoons): Essential for a deep, chocolatey flavor, and blooming it with hot water intensifies the richness.
Hot water (3 tablespoons): Helps to dissolve cocoa evenly, ensuring smooth, intense chocolate taste in the brownies.
Chopped dark chocolate (3/4 cup): Melts into a glossy base that gives the brownies their fudgy, luscious mouthfeel.
Butter (8 tablespoons): Adds moisture and richness, supporting that melt-in-your-mouth brownie texture.
Granulated sugar (1/3 cup): Balances sweetness while helping with the structure.
Dark brown sugar (1/2 cup): Adds a subtle molasses note that deepens the flavor complexity.
Eggs (2, room temperature): Bind everything together and provide moisture, ensuring a tender brownie crumb.
Vanilla (1 teaspoon): Brings out all the flavors beautifully with a fragrant touch.
All-purpose flour (3/4 cup): Keeps the brownies structured but still tender.
Malt milk powder (2 teaspoons, optional): Adds a nuanced malt flavor for extra depth.
Espresso powder (3/4 teaspoon): Enhances the chocolate flavor without making the brownies taste like coffee.
Salt (1 teaspoon): Balances sweetness and enhances the chocolate and caramel notes perfectly.
Cream cheese (8 oz, softened): Provides a tangy, creamy layer that contrasts delightfully with the dense brownie.
Heavy whipping cream (1/4 cup): Whipped to fluffy perfection for lightening the cheesecake topping.
Powdered sugar (1/3 cup): Sweetens the cheesecake layer while keeping it smooth and creamy.
Salted caramel sauce (1 tablespoon for the cheesecake, plus 1/2 cup for topping): The star ingredient that intertwines deliciously within the cheesecake and crowns the brownies.
Flakey sea salt (to sprinkle): Adds a delightful crunch and enhances every bite with a burst of saltiness.

How to Make Salted Caramel Cheesecake Brownies Recipe

Step 1: Bloom the Cocoa and Melt the Chocolate

Start by whisking the cocoa powder into the hot water. This simple step unlocks the full intensity of the chocolate flavor. In a separate bowl, gently melt the butter and dark chocolate in bursts in the microwave, stirring frequently until smooth. Then, combine this luscious chocolate mixture with the cocoa paste until it’s glossy and velvety. Let it cool just a little to avoid scrambling the eggs later on.

Step 2: Mix the Sugars, Eggs, and Vanilla

Add both granulated and brown sugars to the cooled chocolate and mix in the eggs one by one along with vanilla extract. The batter will be grainy at first, but with some patient stirring, it becomes incredibly smooth and thick—the perfect base for fudgy brownies.

Step 3: Incorporate Dry Ingredients

Now fold in the flour, malt milk powder if using, espresso powder, and salt. Use a spatula to gently combine everything, being careful not to overmix. The batter should be thick and fudgy, signaling you’re on the right track.

Step 4: Bake the Brownies

Line an 8×8 inch pan with parchment paper and pour the batter in, smoothing the surface. Bake in a preheated oven at 350°F on the middle rack for about 25 to 28 minutes. Keep an eye after 25 minutes—you want it just set with a little fudginess inside. Cool the brownies completely first at room temperature, then chill in the fridge so they firm up fully before adding the cheesecake layer.

Step 5: Prepare the Cheesecake Topping

Beat the softened cream cheese until silky smooth and fold in 1 tablespoon of salted caramel. Separately, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two parts until fluffy. This creates a light but tangy topping to complement the rich brownies.

Step 6: Assemble and Chill

Spread the cheesecake topping evenly over the chilled brownies. For the cleanest slices and best set topping, chill again overnight or at least an hour in the freezer. Right before serving, drizzle with the remaining salted caramel sauce and sprinkle flakey sea salt to bring it all home.

How to Serve Salted Caramel Cheesecake Brownies Recipe

A group of nine square dessert pieces sits on crumpled white parchment paper over a white marbled surface. Each piece has two layers: a dark brown bottom layer with a rough texture and a smooth, light beige top layer covered by a thin, shiny caramel glaze with small salt sprinkles. One piece is set slightly apart, showing a bite taken from it, revealing the soft inside. Caramel sauce is spread unevenly around the dessert pieces, with drips and puddles on the paper. In the background, a white ceramic jug sits on a white scalloped plate, with two silver forks resting on the plate. A small wooden bowl with coarse white salt is near the jug, and a black-handled knife is placed to the right partially out of frame. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The flakey sea salt isn’t just decorative—it provides an exciting contrast to the sweet caramel and cheesecake. You can also add a few caramel drizzle lines or even a sprinkle of crushed nuts like toasted pecans to add a subtle crunch and nutty depth.

Side Dishes

Serve these brownies with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an indulgent dessert. A cup of strong espresso or an aromatic black tea pairs wonderfully, cutting through the sweetness for a perfectly balanced experience.

Creative Ways to Present

For a special occasion, try serving these in individual jars layered with extra caramel or brownie crumbs on top. Alternatively, cut into small bite-sized squares on a dessert platter with tiny spoons or picks—perfect for sharing at parties or afternoon coffee breaks.

Make Ahead and Storage

Storing Leftovers

Keep leftover brownies in an airtight container in the refrigerator for up to 4 days. The cheesecake topping stays fresh and creamy, and the flavors actually deepen when chilled overnight.

Freezing

Wrap individual portions tightly in plastic wrap and then foil to freeze for up to 2 months. Thaw in the fridge overnight before serving to maintain the perfect texture and flavor.

Reheating

Because of the cheesecake topping, reheating is best avoided, but if you prefer warm brownies, briefly warm a portion without the topping in the microwave for about 15 seconds. Add the cheesecake layer after warming for the ideal contrast.

FAQs

Can I use cream cheese straight from the fridge?

It’s best to let the cream cheese soften to room temperature before mixing to avoid lumps and achieve a smooth cheesecake topping.

Is malt milk powder necessary?

Not at all! It adds a subtle malt flavor, but your brownies will still be delicious without it.

Can I make the caramel sauce from scratch?

Absolutely! Homemade salted caramel adds a wonderful fresh flavor, though store-bought works well for convenience.

How can I tell when brownies are done?

Look for set edges and a slightly soft center that still feels fudgy. Avoid overbaking since you want that rich, chewy texture.

Can these brownies be made gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free baking blend. The texture might vary slightly but the flavor remains fantastic.

Final Thoughts

Once you try this Salted Caramel Cheesecake Brownies Recipe, it’s bound to become a beloved addition to your dessert repertoire. The way salty caramel, creamy cheesecake, and fudgy chocolate intertwine is truly unforgettable. Whether you’re sharing with friends or savoring quietly at home, these brownies promise a delicious moment every time. Go ahead, treat yourself—you deserve it!