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Caramel Cream Cheesecake Brownies

This Caramel Cream Cheesecake Brownies recipe is a decadent, fudgy chocolate treat swirled with creamy cheesecake and luscious caramel—pure dessert bliss!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1/2 cup caramel sauce
  • 1/2 cup mini chocolate chips

Instructions

  • Begin by preheating your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a large bowl, whisk together the melted unsalted butter and granulated sugar until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
  • In another bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
  • Pour half of the brownie batter into your prepared baking pan and spread it evenly. Dollop spoonfuls of the cream cheese mixture on top, then drop spoonfuls of caramel sauce over the cream cheese. Add the remaining brownie batter on top in dollops. Using a knife or skewer, gently swirl the layers together to create a marbled effect. Finally, sprinkle the mini chocolate chips evenly over the top.
  • Bake your brownies for 35-40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Let the brownies cool completely in the pan on a wire rack before slicing.

Equipment

  • 9x13 inch Baking Pan
  • Mixing bowls
  • Electric mixer or hand whisk
  • Spatula
  • Measuring cups and spoons
  • Microwave-safe bowl or saucepan

Notes

  • Use softened cream cheese to achieve a smooth cheesecake layer without lumps.
  • Gently swirl the caramel and cheesecake layers for a beautiful marbled effect without mixing flavors too much.
  • Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
  • Freeze individual squares wrapped tightly for up to 3 months; thaw overnight in the fridge before serving.
  • Customize by swapping mini chocolate chips with nuts or adding extra caramel drizzle for more indulgence.