Caramel Cheesecake Brownies

Why you’ll love these Caramel Cheesecake Brownies

1. The perfect combo of fudgy brownie, creamy cheesecake, and rich caramel
2. Beautiful swirls that look as good as they taste
3. Indulgent, bakery-style treat made at home
4. Balanced flavours, chocolate, sweet and perfectly rich
5. Ideal for special occasions or when you want to impress

How to make Caramel Cheesecake Brownies

Ingredients

Brownie Batter

• 150 g (⅔ cup) unsalted butter
• 250 g (1¼ cups) granulated sugar
• 100 g (¾ cup) plain (all-purpose) flour
• 30 g (⅓ cup) cocoa powder
• 3 medium eggs
• ½ tsp salt
• 1 tsp vanilla extract
• 100 g (3½ oz) milk chocolate, melted
• 100 g (3½ oz) milk chocolate chunks or chips

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For the Cheesecake Swirl

• 200 g (7 oz) full-fat cream cheese, room temperature
• 60 g (¼ cup) granulated sugar (or caster sugar)
• 1 medium egg yolk
• ½ tsp vanilla extract

Caramel Drizzle

• 70–100g (¼ – ⅓ cup) caramel sauce

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Instructions

Prepare the Brownie Batter

1. Preheat oven to 170°C (340°F).
   Line an 8-inch (20 cm) square tin with parchment paper.
2. Melt the butter in a medium pan or microwave. Stir in the melted chocolate until smooth.
3. Whisk in the sugar, eggs, and vanilla extract until glossy and well combined.
4. Sift in the flour, cocoa powder, and salt, then fold gently until no dry streaks remain.
5. Stir through the chocolate chunks.

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Make the Cheesecake Swirl

1. In a small bowl, beat together cream cheese, sugar, egg yolk, and vanilla until smooth and creamy (don’t overbeat).

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Assemble

1. Pour about ¾ of the brownie batter into your prepared tin and smooth it out.
2. Dollop the cheesecake mixture over the top in spoonfuls.
3. Add the remaining brownie batter in between the cheesecake dollops.
4. Use a skewer or butter knife to swirl gently through the layers — don’t overmix; you want a marbled look.

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Bake

1. Bake for 28–35 minutes, until the edges are set but the centre still has a slight wobble.
2. Cool completely in the tin, then refrigerate for at least 1 hour before slicing for clean layers.

Decorate

1. Drizzle on the caramel and optionally sprinkle on some chocolate shavings.

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Tips

• For extra fudginess, slightly underbake (around 28 min) and chill well before cutting.
• Add a handful of chocolate chips on top before baking for a pretty finish.

Storage tips

1. Fridge (best): Store in an airtight container for up to 4–5 days (due to the cheesecake layer)
2. Bring to room temp: Let sit out for 20–30 minutes before eating for the best texture
3. Keep covered: Prevents them drying out and stops fridge odours
4. Layer with parchment: Avoids sticking and keeps the caramel neat
5. Freezing option: Wrap slices individually and freeze for up to 2 months; defrost overnight in the fridge