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Salted Caramel Cheesecake Brownies
Dessert

Salted Caramel Cheesecake Brownies

2 h 30 minServes 16Nutri-Score E€€
from @sweeteatsbyj6 imports0 cooked
Adapt this recipe

what you need

Ingredients

16 people
  • unsalted butter (melted)Dairy113 g
  • granulated sugar (for the brownie base)Pantry200 g
  • eggs (large, for the brownie base)Dairy2 pieces
  • vanilla extract (for the brownie base)Pantry5 ml
  • unsweetened cocoa powderPantry50 g
  • all-purpose flourGrains125 g
  • baking powderPantry1 g
  • saltSpices1 g
  • cream cheese (softened)Dairy450 g
  • granulated sugar (for the cheesecake layer)Pantry50 g
  • egg (large, for the cheesecake layer)Dairy1 piece
  • vanilla extract (for the cheesecake layer)Pantry5 ml
  • granulated sugar (for the caramel)Pantry200 g
  • butter (for the caramel)Dairy50 g
  • heavy creamDairy60 ml
  • vanilla extract (for the caramel)Pantry3 ml
  • flaky sea salt (for sprinkling)Spices3 g

per serving

Nutrition

195kcal

Carbs
21 g
Proteins
3 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Mixing bowl ×2
  • Whisk
  • Saucepan
  • Spatula

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Bake the brownies

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

  6. Cool the caramel

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

  7. Top and chill

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