Description
A triple-layered dessert combining fudgy chocolate brownies, creamy cheesecake, and rich caramel, creating an indulgent, sweet treat with layers of flavor and texture.
Ingredients
Scale
- 1 cup (226 g) unsalted butter
- 2 cups (400 g) granulated sugar
- 1 cup (220 g) brown sugar
- 4 large eggs
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (100 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 16 oz. (450 g) cream cheese, softened
- 1 cup (200 g) granulated sugar (for cheesecake layer)
- 2 large eggs (for cheesecake layer)
- ½ cup (120 g) sour cream
- 1 teaspoon vanilla extract (for cheesecake layer)
- 1 cup (240 mL) caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- Melt butter in a large saucepan. Remove from heat and stir in granulated and brown sugar. Let cool slightly.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Sift flour, cocoa powder, baking powder, and salt. Fold into the wet mixture until just combined.
- Spread brownie batter evenly in the pan and bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Let cool slightly.
- Beat cream cheese until smooth. Add sugar gradually, then eggs one at a time. Mix in sour cream and vanilla until creamy.
- Pour cheesecake mixture over the brownie base and spread evenly.
- Drizzle caramel sauce on top and swirl gently with a knife or toothpick to create a marbled effect.
- Bake for an additional 30-35 minutes until cheesecake is set and edges are golden. Center should jiggle slightly.
- Cool on a wire rack, then refrigerate for at least 2 hours before slicing and serving.
Notes
- Use a hot knife for clean cuts after chilling.
- For a mocha twist, add espresso powder to brownie batter.
- Substitute flour with gluten-free blend for a gluten-free version.
- Drizzle extra caramel or add whipped cream before serving for elegance.
- Store refrigerated for up to 1 week or freeze for 3 months.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: caramel cheesecake brownies, layered brownies, chocolate caramel dessert, cheesecake bars, fudgy brownies, easy brownie cheesecake