Zutaten für Caramel Cheesecake Brownies
- 1 box (15.25 oz) brownie mix
- 3 large eggs
- water, as directed on brownie mix box
- 14 oz (397g) caramels
- 1/2 cup evaporated milk
- 8 oz (227g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
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Zubereitung von Caramel Cheesecake Brownies
- Preheat oven to 350°F (175°C). Grease a 9x9 inch baking pan.
- In a medium bowl, combine 1 box (15.25 oz) brownie mix, 1 large egg, and water as directed on the brownie mix box.
- Spread the brownie batter evenly into the prepared pan.
- Bake for 25 minutes. Let cool slightly.
- While brownies bake, prepare the caramel layer: In a medium saucepan, combine 14 oz (397g) caramels and 1/2 cup evaporated milk.
- Cook over low heat, stirring frequently, until the caramels are completely melted and smooth.
- Pour the melted caramel evenly over the cooled brownie layer.
- In a separate bowl, beat together 8 oz (227g) cream cheese (softened), 1 teaspoon vanilla extract, and 1/2 cup granulated sugar until smooth and creamy.
- Beat in 2 large eggs, one at a time, until just combined. Do not overmix.
- Pour the cheesecake batter gently over the caramel layer.
- Bake for 40 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Let cool completely on a wire rack.
- Refrigerate for at least 1 hour to allow the brownies to set completely.
- Cut into squares and serve. Top with extra caramel sauce or chocolate sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
41g
Fat
15g
Carbs
5g
