Caramel Cheesecake Brownies

Here’s a full, detailed recipe for Caramel Cheesecake Brownies, combining rich fudgy brownie, creamy cheesecake, and gooey caramel. Perfect for a decadent dessert or special occasion.

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🍫 Caramel Cheesecake Brownies Recipe

🕒 Total Time:

• Prep: 30 minutes

• Bake: 45–50 minutes

• Cooling & Chill: 3–4 hours (for best results)

🍽 Yield:

12–16 bars (depending on size cut)

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🧾 Ingredients

🔹 For the Brownie Layer:

• 1/2 cup (1 stick) unsalted butter

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/3 cup unsweetened cocoa powder

• 1/2 cup all-purpose flour

• 1/4 tsp salt

• 1/4 tsp baking powder

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🔹 For the Cheesecake Layer:

• 8 oz (1 block) cream cheese, softened

• 1/4 cup granulated sugar

• 1 large egg

• 1/2 tsp vanilla extract

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🔹 For the Caramel:

• 20 soft caramels (e.g., Kraft) or 3/4 cup caramel bits

• 2 tbsp heavy cream (or milk)

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🔹 Optional Garnish:

• Sea salt (for salted caramel topping)

• Extra caramel drizzle

• Mini chocolate chips or chopped pecans

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🍴 Instructions

🔸 Step 1: Prep the Oven and Pan

1. Preheat oven to 350°F (175°C).

2. Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.

3. Lightly grease the parchment paper with non-stick spray or butter.

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🔸 Step 2: Make the Brownie Batter

1. In a microwave-safe bowl, melt 1/2 cup butter. Let it cool slightly.

2. Whisk in 1 cup sugar, 2 eggs, and 1 tsp vanilla until smooth.

3. Stir in 1/3 cup cocoa powder, 1/2 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder until just combined. Do not overmix.

4. Spread about 2/3 of the brownie batter evenly in the prepared pan. Reserve the rest for the topping.

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🔸 Step 3: Make the Cheesecake Layer

1. In a medium bowl, beat cream cheese until smooth.

2. Add 1/4 cup sugar, 1 egg, and 1/2 tsp vanilla. Beat until creamy and lump-free.

3. Gently pour and spread the cheesecake layer over the brownie layer in the pan.

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🔸 Step 4: Melt the Caramel

1. In a microwave-safe bowl, combine caramels and heavy cream.

2. Microwave in 30-second bursts, stirring between each, until fully melted and smooth (about 1–2 minutes total).

3. Pour the caramel over the cheesecake layer and gently swirl with a knife or skewer.

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🔸 Step 5: Add Remaining Brownie Batter

1. Drop spoonfuls of the reserved brownie batter over the caramel.

2. Use a knife or skewer to gently swirl the top for a marbled effect (don’t overmix).

3. Optional: Sprinkle a pinch of sea salt or mini chocolate chips on top.

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🔸 Step 6: Bake

1. Bake in preheated oven for 45–50 minutes, or until the center is set and a toothpick comes out with moist crumbs (not raw batter).

2. If the top is browning too quickly, loosely cover with foil during the last 10 minutes.

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🔸 Step 7: Cool and Chill

1. Let the brownies cool completely in the pan at room temperature (about 1 hour).

2. Then refrigerate for at least 2–3 hours or overnight for clean slicing and best texture.

3. Once chilled, lift brownies out using the parchment overhang. Slice into squares.

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🍰 Tips for Success

• Softening cream cheese is key for a smooth cheesecake layer — bring it to room temp beforehand.

• For easier slicing, wipe your knife clean between cuts.

• Don’t skip chilling — it helps the layers set properly and enhances the flavor.

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🧊 Storage

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Freeze wrapped individually for up to 2 months. Thaw in fridge overnight before serving.