Dulce de Leche Cheesecake Brownies
Prep
25 mins
Cook
40 mins
Servings
6
Difficulty
Easy
These decadent brownies are my go to when I want to impress people without spending hours in the kitchen. The magic happens when you swirl creamy cheesecake and luscious dulce de leche right into fudgy chocolate brownies, creating layers of pure indulgence in just over an hour. Cocoa powder, the star ingredient, is loaded with antioxidants that make you feel a tiny bit better about eating dessert. What I love most is how simple this recipe truly is, requiring just basic pantry staples and minimal prep work. You'll have warm, gooey, absolutely irresistible brownies ready before dinner time.
Ella x
Ingredients
- 250 gall-purpose flour
- 75 gunsweetened cocoa powder
- 250 gsugar
- 150 gunsalted butter
- 4 nulllarge eggs
- 10 mlvanilla extract
- 10 gbaking powder
- 5 gsalt
- 400 mldulce de leche
- 150 gcream cheese
- 100 mlheavy cream
- 200 gcaramel sauce
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare a 20cm square baking tin by greasing it with butter and lining it with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Tip: Optional: Use a hand mixer for easier mixing.
- 3
In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
Tip: Optional: Add a pinch of salt for extra flavor.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Optional: Make sure to scrape down the sides of the bowl.
- 5
Gradually mix in the dry ingredients until just combined.
Tip: Optional: Be careful not to overmix.
- 6
Pour the batter into the prepared tin and smooth the top.
Tip: Optional: Use a spatula to create a smooth surface.
- 7
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Optional: Rotate the tin halfway through baking.
- 8
While the brownies are baking, prepare the dulce de leche cheesecake. Beat the cream cheese and heavy cream until smooth.
Tip: Optional: Use a hand mixer for easier mixing.
- 9
Stir in the dulce de leche until combined.
Tip: Optional: Make sure to scrape down the sides of the bowl.
- 10
Pour the cheesecake mixture over the baked brownies and smooth the top.
Tip: Optional: Use a spatula to create a smooth surface.
- 11
Allow the brownies to cool completely in the tin before slicing.
Tip: Optional: Refrigerate for at least 30 minutes for a firmer cheesecake.
- 12
Drizzle the caramel sauce over the top of the brownies.
Tip: Optional: Use a spoon to create a decorative pattern.
- 13
Serve and enjoy!
Tip: Optional: Refrigerate for at least 30 minutes before serving for a firmer cheesecake.
- 14
Cut into squares and serve.
Tip: Optional: Use a sharp knife to get clean cuts.
- 15
Serve immediately or refrigerate for up to 24 hours.
Tip: Optional: Garnish with fresh fruit or whipped cream for extra flavor.
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