Salted Caramel Cheesecake Brownie Squares
Ingredients
Brownie dough
- 250 g butter
- 220 g dark chocolate
- 100 g walnuts
- 225 g powdered sugar
- 3 large eggs
- 100 g all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- a pinch of salt
Cheesecake layer
- 350 g cream cheese
- 150 g powdered sugar
- 2 large eggs
Toppings
- 200 g dulce de leche
- 1/2 teaspoon coarse sea salt
Preparation
Line a baking sheet with parchment paper and set a 20x30 cm baking frame on top
Chop dark chocolate finely and melt with butter in a metal bowl over a water bath
Chop the walnuts
Sift powdered sugar and beat with eggs until foamy
Mix in the melted butter and chocolate
Whisk together flour, cocoa powder, and salt, then fold into the batter
Fold in the chopped walnuts
Spread the batter into the prepared baking frame and chill for 30 minutes
Preheat the oven to 180°C conventional or 160°C convection
Beat cream cheese, powdered sugar, and eggs until smooth
Spread the cheesecake mixture over the chilled brownie layer
Bake for 35 minutes in the preheated oven
Let cool for 45 minutes
Warm dulce de leche slightly until pourable
Drizzle dulce de leche over the cooled brownies using a spoon
Cut into 5x6 cm rectangles
Sprinkle each piece with a pinch of coarse sea salt
Storage
Store in the refrigerator for up to 3 days
