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Salted Caramel Cheesecake Brownies Recipe

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4.4 from 43 reviews

  • Author: Amina
  • Total Time: 3 hours 10 minutes
  • Yield: 16 brownies (about 2-inch squares)

Description

Indulge in these Salted Caramel Cheesecake Brownies, a perfect blend of rich, fudgy chocolate brownies topped with a smooth and tangy salted caramel cheesecake layer. The combination of sweet and salty flavors with a luscious cheesecake topping makes these brownies an irresistible treat for any dessert lover.

Ingredients

For the Brownies:

  • 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

For the Cheesecake Layer:

  • 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

For Topping:

  • 1/2 cup salted caramel sauce (store-bought or homemade)
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. This ensures even baking of the brownies.
  2. Prepare Cocoa Paste: In a large mixing bowl, combine cocoa powder and very hot water. Stir thoroughly with a spatula to create a smooth chocolate paste, making sure to break up any lumps in the cocoa powder.
  3. Melt Butter and Chocolate: In a medium microwave-safe bowl, add butter and chopped dark chocolate. Microwave in 15–20 second intervals, stirring between each until fully melted and smooth. Allow this mixture to cool slightly.
  4. Combine Chocolate Mixtures: Add the melted butter and chocolate mixture to the cocoa paste bowl and stir until the mixture is smooth and glossy, resembling a thin chocolate ganache.
  5. Add Sugars, Eggs, and Vanilla: Mix in granulated sugar, dark brown sugar, eggs, and vanilla extract. The mixture will initially be grainy but continue stirring until it becomes smooth and thick.
  6. Incorporate Dry Ingredients: Fold in the all-purpose flour, malt milk powder (if using), espresso powder, and salt using a spatula. Mix until the batter is thick and fudgy.
  7. Prepare Baking Pan: Double line an 8×8 inch baking pan with parchment paper, leaving overhangs to easily lift the brownies later. Pour the batter evenly into the prepared pan.
  8. Bake Brownies: Bake in the preheated oven for 25–28 minutes. Start checking for doneness at 25 minutes using a toothpick; a few moist crumbs are ideal for fudgy brownies. Avoid overbaking.
  9. Cool Brownies: Let the brownies cool at room temperature for at least one hour. Then, place them in the refrigerator to cool completely for at least another hour.
  10. Make Cheesecake Topping: In a large bowl, beat the softened cream cheese with a spatula until smooth. Add 1 tablespoon of salted caramel sauce and mix until incorporated.
  11. Whip Cream: In a stand mixer bowl, whip heavy cream on medium-high speed until stiff peaks form. Add powdered sugar and vanilla extract and whip until just combined.
  12. Fold Whipped Cream into Cream Cheese: Gently fold 1/3 of the whipped cream into the cream cheese mixture to loosen it, then fold in the remaining whipped cream until the topping is smooth and fluffy.
  13. Top Brownies: Spread the cheesecake topping evenly over the cooled brownies using an offset spatula. Return the brownies to the fridge to allow the topping to set — ideally overnight for clean edges or at least one hour in the freezer for quicker setting.
  14. Serve: Before serving, drizzle the brownies with additional salted caramel sauce and sprinkle with flaky sea salt. Slice and enjoy the luscious contrast of flavors!

Notes

  • For best results, allow the brownies to cool fully before adding the cheesecake topping to prevent melting.
  • If malt milk powder is unavailable, it can be omitted without significantly affecting the flavor.
  • Store leftover brownies covered in the refrigerator for up to 4 days.
  • You can substitute store-bought salted caramel sauce for convenience or make your own for a more personalized flavor.
  • Letting the cheesecake topping set overnight in the fridge provides clean-cut slices; freezing for at least an hour is a faster alternative.
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/salted-caramel-cheesecake-brownies-recipe/