Caramel Cheesecake Brownies
Fudgy brownie squares layered with cheesecake filling, caramel sauce, and chopped chocolate caramel candy bars.
Equipment
- 9x13 inch pan
- Parchment paper
- Mixing bowls
- Electric mixer
Ingredients
Main Ingredients
- 1 box brownie mix about 18 ounces
- ½ cup vegetable oil
- 3 large eggs 2 for the brownie batter, 1 for the cheesecake layer
- ¼ cup water
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup caramel sauce thick, divided
- 6 chocolate caramel nougat candy bars about 2 ounces each, chopped
Instructions
Cooking
- Line the pan. Heat the oven to 350 degrees F. Grease a 9x13 inch pan and line it with parchment.
- Make the base. Mix the brownie mix, oil, 2 eggs, and water, then spread half in the pan.
- Add the cheesecake. Beat the cream cheese, sugar, vanilla, and 1 egg until smooth and spread over the base.
- Layer the extras. Drizzle with half the caramel, add the chopped candy, and cover with the remaining batter.
- Bake. Drizzle the rest of the caramel on top and bake for 35 to 40 minutes until the edges are set.
- Cool and cut. Cool completely, chill for 1 hour, and cut into 16 squares.
Notes
Substitutions: Swap the candy bars for chopped chocolate caramel candies or a handful of chopped nuts.
Tips: Chill the slab before cutting for clean squares.
Storage: Refrigerate covered for up to 4 days or freeze for up to 2 months.