Description
Fudgy chocolate brownies swirled with rich, creamy cheesecake and luscious caramel for the ultimate indulgent dessert bar.
Ingredients
Units
Scale
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1/2 teaspoon vanilla extract (for cheesecake layer)
- 1/4 cup caramel sauce (plus extra for drizzling)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a saucepan over low heat, melt the butter. Remove from heat and stir in 1 cup sugar, 2 eggs, and 1 teaspoon vanilla.
- Whisk in cocoa powder, flour, salt, and baking powder until combined. Spread most of the brownie batter into the prepared pan, reserving about 1/4 cup for topping.
- In a separate bowl, beat cream cheese until smooth. Add 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract. Mix until fully combined.
- Gently spread the cream cheese layer over the brownie batter in the pan.
- Drizzle caramel sauce over the cheesecake layer and swirl gently with a knife.
- Dollop the reserved brownie batter on top and swirl again slightly for a marbled effect.
- Bake for 35–40 minutes or until the center is set and a toothpick comes out with a few moist crumbs.
- Cool completely in the pan, then refrigerate for at least 2 hours before slicing.
Notes
- For easier swirling, warm the caramel sauce slightly before using.
- Chill before cutting to get clean layers and edges.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 22g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg