Description
Sweet, salty, and chocolatey brownies with a tangy cheesecake topping.
Ingredients
Units
Scale
For the brownies:
- 3 tablespoons (20g) cocoa powder
- 3 tablespoons very hot water
- 3/4 cup (150g) chopped dark chocolate
- 8 tablespoons butter
- 1/3 cup (70g) granulated sugar
- 1/2 cup (105g) dark brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 3/4 cup (100g) all-purpose flour
- 2 teaspoon malt milk powder (optional)
- 3/4 teaspoon espresso powder
- 1 teaspoon salt
For the cheesecake layer:
- 8oz cream cheese, softened to room temperature
- 1/4 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon salted caramel sauce
- 1/2 cup of salted caramel sauce for topping (I prefer storebought for ease, but I use this recipe for homemade)
- flakey sea salt to top
Instructions
- Preheat oven to 350 degrees F and position oven rack to the middle shelf.
- In a large mixing bowl, add the cocoa powder and hot water. The hot water will help bloom the flavor of the cocoa. Stir with a spatula into a smooth chocolate paste, pressing out any cocoa powder lumps.
- In a medium microwave safe bowl, add the butter and chopped chocolate. Microwave in 15-20 second increments, stirring between until the butter and chocolate have melted. Add the melted butter and chocolate to the large bowl with the cocoa powder paste. Stir to combine with a spatula until smooth and glossy. The texture will look like a very thin chocolate ganache. Let the chocolate mixture cool slightly.
- Add the sugars, eggs, and vanilla to the bowl with the chocolate. Stir to combine. The mixture will start off very grainy, but keep stirring until it becomes very smooth and thick.
- Add the flour, malt milk powder, espresso powder, and salt. Mix the batter with a spatula, folding in the dry ingredients, until combined. The batter will be thick and fudgy when done.
- Double line an 8×8 in oven pan with parchment paper, with overhangs in both directions. This will help with removing the brownies from the pan. Pour the batter into the lined pan.
- Bake in oven for about 25-28 minutes. Begin to check for doneness at 25 minutes. It’s okay if a little chocolate comes off on a toothpick. You don’t want to over bake, and for fudgy brownies, removing a little earlier is better.
- Let cool at room temperature for at least and hour, then place in fridge to finish completely cooling, at least another hour.
- While the brownies cool in the fridge, make the cheesecake topping. In a large bowl, add the softened cream cheese and beat until smooth with a spatula. Add 1 tbsp of salted caramel sauce and incorporate it into the cream cheese.
- Add the heavy whipping cream to the bowl of a stand mixer, whip on medium-high until stiff peaks form.
- Add the powdered sugar and vanilla. Whip until just combined.
- Add 1/3 of the whipped cream to the cream cheese, and fold in until combine. Add the other 2/3 of the whipped cream to the cream cheese and fold until smooth and fluffy.
- To top the brownies, spread the cheesecake filling over the top and smooth over with an offset spatula. Place back in the fridge to let the topping set. *If you want completely clean edged brownies, let the cheesecake topping set overnight in the fridge, or in the freezer for at least an hour.
- To serve, top with additional salted caramel and flakey salt. Slice and enjoy!