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Salted Caramel Cheesecake Brownies
Deser

Salted Caramel Cheesecake Brownies

2 godz. 30 minPorcje: 16Nutri-Score E€€
od @sweeteatsbyj6 importówugotowano 0 razy
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Składniki

16 osób
  • unsalted butter (melted)Nabiał113 g
  • granulated sugar (for the brownie base)Spiżarnia200 g
  • eggs (large, for the brownie base)Nabiał2 kawałki
  • vanilla extract (for the brownie base)Spiżarnia5 ml
  • unsweetened cocoa powderSpiżarnia50 g
  • all-purpose flourProdukty zbożowe125 g
  • baking powderSpiżarnia1 g
  • saltPrzyprawy1 g
  • cream cheese (softened)Nabiał450 g
  • granulated sugar (for the cheesecake layer)Spiżarnia50 g
  • egg (large, for the cheesecake layer)Nabiał1 kawałek
  • vanilla extract (for the cheesecake layer)Spiżarnia5 ml
  • granulated sugar (for the caramel)Spiżarnia200 g
  • butter (for the caramel)Nabiał50 g
  • heavy creamNabiał60 ml
  • vanilla extract (for the caramel)Spiżarnia3 ml
  • flaky sea salt (for sprinkling)Przyprawy3 g

na porcję

Wartości odżywcze

195kcal

Węglowodany
21 g
Białko
3 g
Tłuszcz
11 g
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Przybory

  • Piekarnik
  • Naczynie żaroodporne
  • Miska ×2
  • Trzepaczka
  • Rondel
  • Łopatka kuchenna

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 3

  4. Bake the brownies

    • Bake until the cheesecake layer is set and just slightly golden.
    • Let cool completely in the pan.
    Krok 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.
    Krok 5

  6. Cool the caramel

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

  7. Top and chill

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