Milky Way Caramel Cheesecake Brownies

These Milky Way Caramel Cheesecake Brownies are a rich, decadent dessert that combines three irresistible layers—fudgy brownies, creamy cheesecake, and gooey caramel. Each bite melts in my mouth with the perfect balance of chocolate and sweetness, making them a show-stopping treat for any occasion. They’re indulgent, comforting, and surprisingly simple to make at home.

Why You’ll Love This Recipe

I love how these brownies bring together my favorite dessert flavors in one bite. The brownie base is dense and chocolatey, the cheesecake layer adds a smooth, tangy contrast, and the caramel drizzle makes everything luxuriously gooey. It’s like having candy bar and cheesecake magic baked right into every square. Plus, they look impressive enough for parties but are easy enough to whip up on a quiet weekend.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
8 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup caramel candies
2 tablespoons heavy cream

Directions

1. I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving a little overhang for easy removal later.
2. In a saucepan, I melt the butter over medium heat. Once melted, I remove it from the heat and whisk in 2 cups of granulated sugar, 4 eggs, and 1 teaspoon of vanilla extract until smooth.
3. I sift in the flour, cocoa powder, and salt, stirring until just combined. I pour about two-thirds of the brownie batter into the prepared pan and spread it evenly.
4. In a separate bowl, I beat the softened cream cheese, 1/2 cup sugar, 1 egg, and 1 teaspoon vanilla extract until creamy and smooth.
5. I gently spread the cheesecake mixture over the brownie layer. Then I spoon the remaining brownie batter on top in dollops and swirl it slightly with a knife for a marbled effect.
6. In a small saucepan, I melt the caramel candies with heavy cream over low heat until smooth. I drizzle this caramel sauce over the top of the batter.
7. I bake the brownies for 35–40 minutes, or until the center is just set. Then I let them cool completely before cutting into squares.

Servings and Timing

This recipe makes about 16 brownies. It takes around 20 minutes to prepare and 40 minutes to bake, with at least 30 minutes of cooling time before serving—about 1 hour and 30 minutes total.

Variations

Sometimes I mix in chopped Milky Way candy bars for even more caramel-chocolate goodness. I also like using dark cocoa powder for a richer taste or topping the cooled brownies with a drizzle of melted chocolate for extra flair. For a salty-sweet twist, I sprinkle a bit of flaky sea salt over the caramel before baking.

Storage/Reheating

I store these brownies in an airtight container in the refrigerator for up to 5 days. They taste best chilled or at room temperature. If I want them slightly warm, I microwave an individual piece for about 10–15 seconds—just enough to make the caramel soft again without melting the cheesecake layer. They can also be frozen for up to 2 months; I wrap each square individually for easy thawing.

FAQs

Can I use store-bought caramel sauce instead of melting candies?

Yes, I often use ready-made caramel sauce when I’m short on time. I just warm it slightly before drizzling.

How do I know when the brownies are done baking?

I check that the edges are set and a toothpick inserted in the center comes out with only a few moist crumbs.

Can I use a boxed brownie mix?

Absolutely—I use a brownie mix as a shortcut and prepare it as directed, then add the cheesecake and caramel layers as described.

Do I have to refrigerate these brownies?

Yes, because of the cheesecake layer, I always refrigerate them to keep them fresh and safe to eat.

Can I use chocolate chips instead of cocoa powder?

Yes, I melt about 6 ounces of chocolate chips with the butter instead of using cocoa powder for a fudgier texture.

What kind of caramel candies work best?

I prefer using soft caramel squares since they melt smoothly with heavy cream into a rich sauce.

Can I make these brownies gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking blend for great results.

How long do they need to cool before cutting?

I let them cool completely, at least 30–45 minutes, to help the layers set and prevent messy slices.

Can I swirl the caramel directly into the batter?

Definitely—I sometimes swirl the caramel into the top for a beautiful marbled look and even distribution.

How do I get clean cuts when slicing?

I use a sharp knife wiped clean between cuts and sometimes chill the brownies first for neat, tidy edges.

Conclusion

These Milky Way Caramel Cheesecake Brownies are a heavenly blend of flavors and textures that always satisfy my sweet cravings. The fudgy brownie base, creamy cheesecake center, and smooth caramel topping make them a decadent dessert I can’t resist. Whether for a party, a gift, or a personal treat, they never fail to impress and disappear fast from the plate.

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