chocolate cheesecake salted caramel brownies

These were delicioussss.  I thought the brownie itself was a little dry, but that is totally a matter of preference.  I kind of like my brownies to be chocolate-fudgieness.  Oh, and feel free to add more salt to the caramel!  I have been on a no-sugar diet for six days out of each week, Saturday is splurge day.  So, I knew I wanted something realllllly good and decadent.  I couldn't find exactly what I wanted, so I mixed together two recipes (which just happened to be from the very same blog!).

Here are the links:

And, here is the recipe (the print button is over on the right -->

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chocolate cheesecake salted caramel brownies
Note: I doubled the brownie ingredients and baked in a 9x13".
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 6 tablespoons butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup cocoa
  • 1/2 cup flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup chocolate chip
  • C A R A M E L:
  • 3/4 cup sugar
  • 3 tablespoons corn syrup
  • 4 tablespoons butter
  • 3 tablespoons heavy cream
  • 1/2 teaspoons salt
  • 1/4 teaspoon vanilla
  • C H E E S E C A K E:
  • 8oz cream cheese, softened
  • 1/3 cup sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg
Preheat oven: 350 degrees. Brownie batter: in a pot, mix sugars and butter -- medium heat, stir until butter is melted. Cool slightly, then add eggs and vanilla. Next, add dry ingredients and then fold in chocolate chips. Pour into greased, glass pan. Cheesecake: mix together all ingredients in a bowl, pour over brownie batter and swirl with a knife. Caramel: Combine the sugar and corn syrup and cook over medium heat on the stove, stirring occasionally. It will melt, then become honey colored and from there you'll have to watch very closely as it turns from a golden honey color to an ambery caramel color. As soon as it's caramel colored, add the butter and stir until bubbling subsides. Add the cream and stir until well combined and bubbling subsides. Add the salt and vanilla. Set aside to cool.
Prep time: Cook time: Total time: Yield: 8x8 pan

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