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Caramel Cheesecake Brownies

Fudgy chocolate brownies swirled with creamy cheesecake and rich, gooey caramel.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 brownies
Course: Dessert
Ingredients Method

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
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 Swirl
  • 70 –100g ¼ - ⅓ cup caramel sauce

Method
 

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