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Salted Caramel Cheesecake Brownies
Postre

Salted Caramel Cheesecake Brownies

2 h 30 minPara 16Nutri-Score E€€
de @sweeteatsbyj6 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

16 personas
  • unsalted butter (melted)Lácteos113 g
  • granulated sugar (for the brownie base)Despensa200 g
  • eggs (large, for the brownie base)Lácteos2 piezas
  • vanilla extract (for the brownie base)Despensa5 ml
  • unsweetened cocoa powderDespensa50 g
  • all-purpose flourCereales125 g
  • baking powderDespensa1 g
  • saltEspecias1 g
  • cream cheese (softened)Lácteos450 g
  • granulated sugar (for the cheesecake layer)Despensa50 g
  • egg (large, for the cheesecake layer)Lácteos1 pieza
  • vanilla extract (for the cheesecake layer)Despensa5 ml
  • granulated sugar (for the caramel)Despensa200 g
  • butter (for the caramel)Lácteos50 g
  • heavy creamLácteos60 ml
  • vanilla extract (for the caramel)Despensa3 ml
  • flaky sea salt (for sprinkling)Especias3 g

por ración

Nutrición

195kcal

Carbohidratos
21 g
Proteínas
3 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Fuente de horno
  • Bol ×2
  • Varillas
  • Cazo
  • Espátula

paso a paso

Preparación

  1. Preheat the oven and line the pan

    • Preheat the oven to 175 °C (350 °F).
    • Line an 8x8-inch baking pan with parchment paper.
    Paso 1

  2. Make the brownie base

    • Whisk the melted butter and sugar together in a mixing bowl.
    • Add the eggs and vanilla and stir to combine.
    • Stir in the cocoa powder, flour, baking powder and salt until just combined, then spread evenly in the prepared pan.
    Paso 2

  3. Make the cheesecake layer

    • Beat the cream cheese and sugar until smooth.
    • Add the egg and vanilla and mix until creamy.
    • Spread over the brownie batter.
    Paso 3

  4. Bake the brownies

    • Bake until the cheesecake layer is set and just slightly golden.
    • Let cool completely in the pan.
    Paso 4

  5. Make the caramel sauce

    • In a saucepan over medium heat, add the sugar and stir constantly with a heatproof spatula as it melts into a golden liquid; it will clump first, then smooth out.
    • Once fully melted and amber-colored, carefully add the butter and stir until fully combined.
    • Pour in the heavy cream while stirring and keep whisking until smooth, then remove from the heat and stir in the sea salt.
    Paso 5

  6. Cool the caramel

    • Let the caramel cool before pouring it over the cheesecake layer.
    Paso 6

  7. Top and chill

    • Spread the caramel sauce evenly over the cooled cheesecake layer.
    • Sprinkle with flaky sea salt.
    • Refrigerate for clean slices.
    Paso 7
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