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A rich caramel cheesecake brownie with a visible swirl pattern

Proven way to grow the best Caramel Cheesecake Brownie

This recipe yields decadent caramel cheesecake brownies, perfect for any occasion. These rich, fudgy brownies with a luscious caramel swirl and creamy cheesecake topping are an absolute delight.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base
  • 115 g unsalted butter
  • 200 g granulated sugar
  • 60 g unsweetened cocoa powder
  • 2 large eggs
  • 1 tsp vanilla extract
  • 80 g all-purpose flour
  • 0.5 tsp salt
For the Cheesecake Swirl
  • 226 g cream cheese softened
  • 50 g granulated sugar
  • 1 large egg
  • 0.5 tsp vanilla extract
For the Caramel Drizzle
  • 100 g caramel sauce store-bought or homemade

Equipment

  • 8x8 inch baking pan
  • parchment paper
  • microwave-safe bowl or saucepan
  • whisk
  • spatula
  • medium bowl
  • electric mixer
  • knife
  • wire rack

Method
 

Brownie Base
  1. Preheat your oven to 175°C (350°F) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Melt the butter in a microwave-safe bowl or saucepan, then stir in the granulated sugar and cocoa powder until well combined and smooth.
  3. Whisk in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract.
  4. Gently fold in the flour and salt using a spatula until just combined, being careful not to overmix.
  5. Pour the brownie batter into the prepared pan and spread evenly.
Cheesecake Swirl
  1. In a medium bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
  2. Mix in the egg and vanilla extract until just combined.
  3. Spoon dollops of the cheesecake mixture over the brownie batter.
  4. Drizzle caramel sauce over the cheesecake mixture and swirl gently with a knife to create a marbled effect.
Baking and Finishing
  1. Bake for 35-45 minutes until the edges are set and a toothpick inserted into the brownie portion comes out with moist crumbs.
  2. Let the brownies cool completely in the pan on a wire rack before lifting them out by the parchment paper.
  3. Cut into squares and serve.

Notes

For extra caramel flavor, sprinkle a few flakes of sea salt over the caramel drizzle before baking. Ensure cream cheese is at room temperature for a smooth cheesecake mixture. Do not overmix the brownie batter, as this can lead to a tough texture. Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.