When it comes to desserts, I believe more is always better. Especially around Galentine's and Valentine's, I crave indulgence and richness in every bite. These brownies deliver just that and even more. I may have indulged in a few while binge-watching romantic comedies with my friends.
You might wonder: Aren't you bored of brownies after testing six different recipes for your last bake-off? Not at all! With a better understanding of brownie science, I was eager to craft my own recipe. Plus, there's no better time than the season of love to enjoy plenty of chocolate. Thus, I set out to create the perfect brownie recipe: Salted Caramel Cheesecake Brownies.
While testing all those brownie recipes, I realized that adding a touch of tanginess would beautifully balance the fudgy sweetness. A rich cheesecake with a hint of salt was just what these brownies needed. Here's how it all unfolded.
The Brownie Base:
After extensive testing, I discovered that my ideal brownie is chewy with a bit of fudginess. I love the texture and chewiness from the edges. The two recipes I tried that required chilling the brownies in the fridge after baking produced the most satisfying chew. Since these brownies resemble bars, I wanted them to maintain their shape when sliced. They're chewy and dense, akin to fudge. To enhance the chocolate flavor, I incorporate a hint of espresso powder and optional malted milk powder. After trying it in another recipe, I can't imagine making brownies without it.
Quick tip: avoid overbaking! The longer you bake, the drier and cakier they become. I start checking for doneness around the 25-minute mark, pulling them out just before they're fully set, allowing for a fudgy consistency as they finish baking in the pan.
The Cheesecake Topping:
Cheesecake is simply divine. Sweet, tangy, and rich—what's not to love? For simplicity, I opted to create the cheesecake topping post-baking. I aimed for it to set in the fridge to avoid any overbaking. While no-bake cheesecakes are popular, I'm not a fan of those using condensed milk or additives. Drawing from past experiences with this chilled recipe, I decided to use whipped cream instead.
By whipping cream and folding in softened cream cheese, you achieve a thick and creamy topping that's perfect when chilled. Ensure this layer completely sets in the fridge for clean cuts. But if you're feeling adventurous, dive right in with a fork!
The Salted Caramel Drizzle:
Admittedly, making caramel used to intimidate me. But after discovering this easy method, I found it surprisingly straightforward. I follow the recipe and add a generous amount of flaky salt, both in the caramel and as a topping. I prefer pouring the caramel over the cheesecake layer for visual appeal, but swirling it in works just as well. Any leftovers can be stored in an airtight container for future caramel cravings.
Flavor Variations:
If salted caramel isn't your thing, consider these delightful alternatives:
Chocolate Cheesecake Brownies: Incorporate melted chocolate or cocoa powder into the cheesecake filling and swap in chocolate fudge sauce for the topping.
Fruit-Infused Cheesecake Brownies: Swirl your favorite berry jam into the cheesecake layer. Garnish with fresh mint and berries for a refreshing touch.
Peanut Butter Cheesecake Brownies: For a decadent twist, mix in peanut butter into the cheesecake filling. Top with peanut butter cups or drizzle with melted chocolate.
If you need a last-minute dessert for your valentine, here are some additional favorites:
For another salted caramel option: Easy Salted Caramel Pots de Creme.
For chocolate enthusiasts: Gluten-Free Olive Oil Chocolate Cake with Raspberry Preserves.
And for a simple treat, roast fruit in the oven or on the grill and serve with ice cream. Enjoy!
Description
Deliciously sweet, salty, and chocolatey brownies topped with a tangy cheesecake layer.
Ingredients
For the brownies:
- 3 tablespoons (20g) cocoa powder
- 3 tablespoons very hot water
- 3/4 cup (150g) chopped dark chocolate
- 8 tablespoons butter
- 1/3 cup (70g) granulated sugar
- 1/2 cup (105g) dark brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (100g) all-purpose flour
- 2 teaspoons malt milk powder (optional)
- 3/4 teaspoon espresso powder
- 1 teaspoon salt
For the cheesecake layer:
- 8oz cream cheese, softened
- 1/4 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon salted caramel sauce
- 1/2 cup salted caramel sauce for topping (storebought is easy, but homemade works too)
- Flaky sea salt for garnish
Instructions
- Preheat your oven to 350°F, placing the rack in the center.
- In a large mixing bowl, combine cocoa powder and hot water to create a smooth chocolate paste.
- Melt butter and chopped chocolate in a microwave-safe bowl in 15-20 second intervals, stirring in between. Add this mixture to the cocoa paste, stirring until glossy.
- Mix in sugars, eggs, and vanilla. Stir until smooth and thick.
- Fold in flour, malt milk powder, espresso powder, and salt until well combined. The batter should be thick and fudgy.
- Line an 8×8 inch baking pan with parchment paper, allowing for overhang. Pour in the brownie batter.
- Bake for 25-28 minutes, checking for doneness at 25 minutes. A toothpick may come out slightly gooey; this is fine for fudgy brownies.
- Allow to cool at room temperature for at least an hour, then refrigerate for another hour to cool completely.
- While cooling, prepare the cheesecake topping. Beat softened cream cheese until smooth, then mix in 1 tablespoon of salted caramel.
- In a stand mixer, whip heavy cream until stiff peaks form.
- Incorporate powdered sugar and vanilla, then fold one-third of the whipped cream into the cream cheese. Follow with the remaining whipped cream, folding until light and fluffy.
- Spread the cheesecake mixture over the cooled brownies and smooth it out. Refrigerate to let the topping set. For clean edges, let it set overnight or freeze for at least one hour.
- Before serving, drizzle with additional salted caramel and sprinkle flaky salt on top. Slice and enjoy!
