Salted Caramel Cheesecake Brownies

These Salted Caramel Cheesecake Brownies start with a fudgy pecan brownie, then get layered with dulce de leche cream cheese filling, a glossy chocolate ganache, and finished with a sprinkle of flaky sea salt. They’re decadent yet easy to make!

These Salted Caramel Cheesecake Brownies are a brand-new take on one of my favorite brownie recipes of all time. The original is from my sophomore effort, . I’ve been revisiting some of the recipes in that book and reinventing a few. This time, I gave the cheesecake layer a caramel makeover with prepared dulce de leche and added crunchy toasted pecans to the brownie.

Together, they remind me of the flavors of a chocolate turtle. Chocolaty and nutty with caramel, but with a soft cheesecake layer on top. The finishing touch is a shiny chocolate ganache glaze sprinkled with flaky sea salt. That little bit of salt balances the sweetness beautifully, so don’t skip it. These brownies are surprisingly simple to make, and they’re the perfect project for baking season, holidays, – or just because.

Ingredients Overview

Here’s a quick glance at what goes into each layer – nothing fancy or hard to find. You may have most of this on hand in your pantry. (Full measurements in the recipe card.)

• Pecan Brownie Layer: semisweet chocolate, butter, sugar, eggs, vanilla, flour, fine sea salt, and pecans.
• Caramel Cream Cheese Layer: cream cheese, butter, dulce de leche, vanilla bean paste, fine sea salt.
• Ganache Glaze: semisweet chocolate, butter, heavy cream, light corn syrup, flake sea salt.

Tip: Use prepared/canned dulce de leche in this recipe, such as . This is a thick milk caramel that is spreadable directly from the can. Don’t substitute caramel sauce because it won’t set the same way.

Step-by-Step: How to Make Salted Caramel Cheesecake Brownies

Start by melting the semisweet chocolate and cubed butter together over low heat or in a microwave, stirring frequently until completely smooth. Make sure the mixture is warm, not hot, when you move to the next step. This will prevent the eggs from cooking when added.

Next, stir in the sugar until fully incorporated. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract. At this stage, the batter should be glossy and thick.

Gently fold in the flour, sea salt, and pecan pieces using a spatula or wooden spoon. Be careful not to overmix. You want the brownies to stay tender and fudgy, with chunks of pecans for crunch.

Bake the Pecan Brownie Layer

Spread into a prepared pan and bake until a toothpick comes out with a few moist crumbs. The baked brownie layer should have that classic shiny crinkled surface.

Important: Let the brownies cool completely in the pan before adding the caramel cream cheese layer. Rushing this step can cause the cheesecake layer to sink or melt into the brownie, so patience will pay off here. Cooling also helps the layers remain distinct when you slice later.

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Make the Caramel Cheesecake Layer

Begin by placing the softened cream cheese and butter in a large mixing bowl. Add the dulce de leche, then beat the mixture on low speed at first, just until the ingredients start to combine. Once combined, increase the speed to medium-high and beat for 2–3 minutes until the mixture becomes light, fluffy, and slightly pale in color.

Next, add the vanilla bean paste and the pinch of fine-grain sea salt, and continue beating for another minute to fully incorporate. The salt balances the sweetness and enhances the rich caramel flavor.

Spread the mixture evenly over the cooled brownies and chill until firm. I find it easiest to dollop the topping on with an ice cream scoop, but a big spoon also works.

Make the Ganache Glaze

Begin by combining the semisweet chocolate, butter, and heavy cream in a medium microwave-safe bowl. Microwave in short bursts (about 30–45 seconds at a time) or gently over a double boiler, stirring frequently, until the chocolate is completely melted and the mixture is smooth. Stir in the light corn syrup at the end – this helps give the ganache an extra glossy, bakery-quality shine. The corn syrup can be omitted if you’re a purist. But I recommend using it – just that small amount makes the surface glossy and beautiful.

Let the ganache cool for about 15–20 minutes, or until it is still pourable but not hot. Pour it slowly and evenly over the chilled caramel cheesecake layer, using a spatula or the back of a spoon to help guide it into the corners of the pan. Chill the brownies well before slicing.

To slice: Lift the chilled brownies out of the pan and place them on a cutting board. For the cleanest slices, dip the blade of a large chef’s knife in hot water, wipe it completely dry with a towel, then cut straight down. Wipe and rewarm the knife between cuts to keep the layers sharp and neat.

Finish the Salted Caramel Cheesecake Brownies with Flake Sea Salt

Once the brownies are sliced, sprinkle each square with a pinch of flaky sea salt (such as ) just before serving. That little touch brings out the caramel notes and balances the richness of the ganache.

These Salted Caramel Cheesecake Brownies are wonderfully rich and indulgent. The recipe yields 2 dozen small squares, which are perfect for holiday buffets, cookie trays or any kind of sharing you prefer. Of course, you can easily cut them into larger pieces for bigger appetites, – just know that one square is very satisfying, so one small piece will go a long way!

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Source: http://feeds.feedburner.com/SprinkleBakes