Salted Caramel Cheesecake Brownies
These Salted Caramel Cheesecake Brownies are a decadent layered dessert with a fudgy pecan brownie layer, a silky caramel cream cheese layer, and a glossy chocolate ganache topping sprinkled with flake sea salt. Rich, indulgent, and easy to make, they’re perfect for holidays, gatherings, or any time you want a show-stopping treat.
Equipment
- 13x9 inch baking pan
Ingredients
Pecan brownie layer
- 8 ounces semisweet chocolate chips or coarsely chopped bars
- 3/4 cup unsalted butter cubed
- 1 1/2 cups granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon fine grain sea salt
- 1 cup pecan pieces toasted
Caramel cream cheese layer
- 12 oz. cream cheese at room temperature
- 1/4 cup unsalted butter at room temperature
- 13.4 oz. dulce de leche 1 can at room temperature
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon fine grain sea salt
Semisweet ganache glaze
- 6 ounces semisweet chocolate chips or finely chopped bars
- 2 tablespoons unsalted butter
- 1/2 cup heavy whipping cream
- 1 tablespoon light corn syrup
- Maldon flake sea salt or coarse sea salt
Instructions
Make the pecan brownie layer:
- Preheat the oven to 350°F. Grease a 13x9 inch baking pan and line with parchment paper or aluminum foil that overhangs the two long edges; set aside.
- Place the chocolate and butter in a medium saucepan and place the pan over low heat. Stir until the chocolate and butter are melted and well combined. Remove the pan from the heat source and pour the chocolate mixture into a large mixing bowl. Let the mixture stand until it is barely warm to the touch, about 10 minutes.
- Stir the sugar into the cooled chocolate mixture with a large wooden spoon. Add the eggs one at a time, stirring well between each addition. Stir in the vanilla extract. Add the flour and salt and stir until just combined. Gently fold in the pecans.
- Pour the mixture into the prepared baking pan and smooth evenly with the back of the wooden spoon. Bake for 22 to 25 minutes, or until a toothpick tester comes out mostly clean with a few moist crumbs clinging to it. Allow the brownies to cool completely in the pan.
Make the caramel cream cheese layer:
- Combine the cream cheese, butter and dulce de leche in a large mixing bowl. Beat on low speed with an electric mixer until just combined. Increase speed to high and beat for 3 minutes or until the mixture lightens in color. Add the vanilla and sea salt and beat for one minute longer.
- Spread the mixture evenly over the cooled brownie layer and chill until firm, about 1 hour.
Make the glaze:
- In a medium microwave-safe bowl, combine the chocolate, butter and cream. Cook for 1 minute at 100% power; let stand 1 minute. Stir with a whisk until the mixture is smooth. Stir in the corn syrup to give the glaze an extra-shiny finish. Let the glaze cool about 20 minutes until cooled but still pourable.
- Pour the glaze over the set caramel cream cheese layer and use an offset spatula to spread the glaze evenly into the corners of the pan.
- Chill the brownies for 2 hours, or overnight. Run a knife around the short edges of the brownie and lift the slab out using the overhanging parchment or foil. Cut with a knife warmed in hot water and wiped dry for perfect slices. Garnish each slice with pinches of flake sea salt.
- The brownies will keep well covered, in the refrigerator for 5 days. Bring to room temperature before serving. The flavors and textures will be at their very best and most delicious.
Notes
- Flake sea salt is key: Don’t skip it. The salt balances the sweetness and enhances the flavors of chocolate and caramel. If you don't have flake sea salt, such as Maldon, you can judicious pinches of any coarse sea salt that you have on hand.
- Storage: Store brownies covered in the refrigerator for up to 5 days. Bring to room temperature before serving. They actually taste even better the next day.
- Serving size: The recipe makes 24 small squares, but you can cut larger pieces for a more indulgent portion.
- Optional make-ahead: You can prepare these a day ahead; just slice and sprinkle sea salt before serving.
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