Ingredients
Salted Caramel Cream Cheese
- 1 8-oz block cream cheese, room temperature
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 batch salted caramel sauce (about ½ cup), cooled
Brownie Batter
- ¾ cup Dutch processed, unsweetened cocoa powder
- ½ tsp baking soda
- ⅔ cup unsalted butter, melted and slightly cooled
- ½ cup espresso or strong coffee, lukewarm
- 1 ½ cups granulated sugar
- ½ cup packed brown sugar
- 2 tsp vanilla extract
- 1 tsp salt
- 2 large eggs, room temperature
- 1 ⅓ cups all purpose flour
Instructions
- Prepare the Salted Caramel Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese with ½ cup granulated sugar until smooth and creamy. Add the large egg and 1 tsp vanilla extract, then mix until well combined. Gently fold in about ½ cup of cooled salted caramel sauce to create a swirled cream cheese topping.
- Mix the Dry Brownie Ingredients: In a separate bowl, sift together the ¾ cup Dutch processed cocoa powder and ½ tsp baking soda to ensure even distribution and remove lumps.
- Combine Wet Brownie Ingredients: In another large bowl, whisk the ⅔ cup melted unsalted butter with ½ cup lukewarm espresso or strong coffee. Stir in 1 ½ cups granulated sugar, ½ cup packed brown sugar, 2 tsp vanilla extract, and 1 tsp salt until smooth. Add 2 large eggs one at a time, beating well after each addition.
- Incorporate Dry Ingredients: Gradually add the dry cocoa powder and baking soda mixture into the wet ingredients. Mix until just combined, then gently fold in 1 ⅓ cups all purpose flour to form a thick brownie batter.
- Assemble the Brownie Pan: Preheat your oven to 350°F (175°C). Pour half of the brownie batter into a greased or parchment-lined 8×8 inch baking pan, spreading it evenly. Spread the salted caramel cream cheese mixture over this layer, then carefully dollop the remaining brownie batter on top. Use a knife or skewer to swirl the top layers to create a marbled effect.
- Bake the Brownies: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. This ensures fudgy and moist brownies.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing. This helps the layers set and makes cutting easier. Optionally, drizzle additional salted caramel sauce on top before serving for extra richness.
Notes
- Use room temperature eggs and cream cheese to ensure a smooth batter and cream cheese mixture.
- Espresso enhances the chocolate flavor without imparting a coffee taste—you can substitute with strong brewed coffee.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- For a stronger salted caramel flavor, drizzle extra sauce on serving.
- Ensure not to over-bake to keep the brownies fudgy; check doneness starting at 35 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
