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Salted Caramel Brownie Cheesecake Bars

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These decadent bars feature three irresistible layers: a fudgy brownie base, creamy cheesecake, and a luscious swirl of homemade salted caramel. Perfect for celebrations or whenever you crave a rich, bakery-style treat at home.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (35g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 8 ounces (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (30ml) water
  • 3 tablespoons (45g) unsalted butter, cubed
  • 1/4 cup (60ml) heavy cream, room temperature
  • 1/2 teaspoon flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20x20cm) pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, whisk together melted butter and 1 cup sugar until glossy. Add 2 eggs and 1 teaspoon vanilla; whisk until smooth and slightly thickened.
  3. Sift in cocoa powder, flour, and salt. Stir until just combined. Fold in chocolate chips. Spread evenly into prepared pan.
  4. In a separate bowl, beat cream cheese and 1/4 cup sugar with a hand mixer until creamy. Add 1 egg and 1/2 teaspoon vanilla; mix just until combined. Pour over brownie layer and smooth.
  5. For the caramel, combine 1/2 cup sugar and 2 tablespoons water in a small saucepan over medium heat. Stir until sugar dissolves, then increase heat and stop stirring. When mixture turns deep amber (5-7 minutes), remove from heat. Whisk in 3 tablespoons butter, then slowly whisk in heavy cream. Stir in flaky sea salt. Let cool 5 minutes.
  6. Drizzle about 1/3 cup caramel over cheesecake layer. Swirl gently with a knife or toothpick.
  7. Bake for 35-40 minutes, until center is just set and edges are lightly golden. Tent with foil if browning too quickly.
  8. Cool on a wire rack to room temperature (about 1 hour), then refrigerate at least 4 hours or overnight.
  9. Lift bars out using parchment. Drizzle with extra caramel and sprinkle with flaky salt before serving. Slice into 16 squares.

Notes

For best results, use room temperature ingredients and chill bars thoroughly before slicing. Store in the refrigerator for up to 5 days or freeze for up to 2 months. Swirl caramel gently for distinct ribbons. Gluten-free flour can be substituted for a GF version. For clean slices, use a hot, wiped knife between cuts.

Nutrition

Keywords: salted caramel, brownie cheesecake bars, layered dessert, chocolate, caramel, cheesecake, easy dessert, potluck, birthday, decadent bars

Find it online: https://bitematrix.com/salted-caramel-brownie-cheesecake-bars-easy-decadent-layers-recipe/