Dulce de Leche Cream Cheese Brownies

This cheesecake, brownie, and dulce de leche combination shared with us by Sugar Spun Run is perfect for every sweet tooth. It is packed with various flavors that complement each other, making it perfect for snacks or serving as a dessert.

Ingredients:

For the brownies

• 12 Tablespoons unsalted butter cut into 12 pieces (170g)
• 4 oz semisweet baking bar coarsely chopped (or ⅔ cup chocolate chips) (113g)
• ½ cup natural unsweetened cocoa powder (50g)
• 1 cup granulated sugar (200g)
• ½ cup firmly packed light brown sugar (100g)
• 2 large eggs + 1 large egg yolk
• 1 teaspoon vanilla extract
• ½ teaspoon table salt
• 1 cup all-purpose flour 

For the Dulce de Leche Cheesecake 

• 16 oz full-fat cream cheese softened (453g)
• ½ cup granulated sugar (100g)
• ¼ cup full-fat sour cream (65g)
• 2 large eggs lightly beaten
• ½ teaspoon vanilla extract
• ¼ cup dulce de leche

Direction

Prepare all the needed ingredients.

Preheat the oven to 350F.

In a large microwave-safe bowl, combine 12 tablespoons of unsalted butter cut into 12 pieces and a 4 oz. chopped semisweet baking bar. Stir until the chocolate and butter are completely melted into a smooth mixture.

Add in ½ cup natural unsweetened cocoa powder, 1 cup granulated sugar, and ½ cup firmly packed light brown sugar. Stir well until all the ingredients are well incorporated. Stir in 2 large eggs and 1 large egg yolk, 1 teaspoon vanilla extract, and ½ teaspoon table salt. Whisk vigorously by hand for 15-20 seconds.

Sift 1 cup of all-purpose flour into the brownie batter and stir until thoroughly combined.

Measure out ¼ cup of the brownie batter and set aside.

Line a 9-inch x 9-inch square baking pan with parchment paper and pour in the rest of the batter.  Carefully place the batter in the oven and let it bake for 15 minutes at 350F or until the surface of the brownies is just beginning to set.

For the cheesecake, combine 16 oz of softened full-fat cream cheese and ½ cup granulated sugar in a large bowl.  Using an electric mixer, beat the ingredients together until smooth and creamy. Then, stir in ¼ cup full-fat sour cream and 2 large eggs, one at a time. Stir well until just combined after each addition and stir in ½ teaspoon vanilla extract.

Once the brownies have baked, carefully remove them from the oven and slowly pour in a layer of the cheesecake mixture. Even out the cheesecake by using a spatula. Mix the separated brownie batter thoroughly and add it on top of the cheesecake. Also, drizzle on some dulce de leche.

Using a knife, gently swirl the brownie batter and dulce de leche over the cheesecake to make pretty swirls and ripples.

Return the cake to the oven at 350F and continue to bake for about 25–28 minutes, or until the cheesecake is set.

Lastly, remove the cake bars from the oven, let them cool to room temperature, and serve.

Dulce de Leche Cream Cheese Brownies