Description
These Milky Way Caramel Cheesecake Brownies combine fudgy chocolate brownies, a creamy cheesecake layer, and swirls of caramel for the ultimate dessert indulgence. Each bite is rich, gooey, and irresistibly decadent.
Ingredients
Units
Scale
- 1 cup (230g) Unsalted Butter
- 2 cups (400g) Granulated Sugar
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup (125g) All-Purpose Flour
- 3/4 cup (75g) Cocoa Powder
- 1/2 teaspoon Salt
- 1 cup Chopped Milky Way Bars (~4-5 bars)
- 8 ounces (225g) Cream Cheese, softened
- 1/4 cup (50g) Sugar
- 1 Large Egg
- 1/2 teaspoon Vanilla Extract
- 1/2 cup Caramel Sauce
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a saucepan, melt the butter. Stir in the sugar until glossy. Whisk in eggs one at a time, then add vanilla extract.
- Mix in flour, cocoa powder, and salt until just combined. Fold in chopped Milky Way bars.
- Spread two-thirds of the brownie batter into the prepared pan.
- In a separate bowl, beat softened cream cheese, sugar, egg, and vanilla until smooth. Pour the cheesecake mixture over the brownie base and spread evenly.
- Add spoonfuls of the remaining brownie batter on top and drizzle caramel sauce in ribbons.
- Use a knife to swirl the caramel and brownie layers together gently.
- Bake for 40–45 minutes or until the center is just set. Cool completely, then chill for at least 2 hours before slicing.
Notes
- Use room temperature ingredients for the best texture.
- Do not overbake — the center should be slightly soft for fudgy results.
- Chill before slicing for clean, neat edges.
- Store in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 330
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg