Vanilla Bean Cheesecake Fudge Brownies with Salted Caramel

Vegetarian
Vanilla Bean Cheesecake Fudge Brownies with Salted Caramel
135 min.
12
296kcal

Suggestions


Indulge your sweet tooth with these irresistible Vanilla Bean Cheesecake Fudge Brownies topped with a luscious salted caramel drizzle. This decadent dessert combines the rich, fudgy texture of brownies with a creamy cheesecake layer infused with the aromatic essence of vanilla beans, creating a delightful harmony of flavors that will leave you craving more.

Perfect for any occasion, whether it's a family gathering, a potluck, or simply a cozy night in, these brownies are sure to impress. The contrast between the dense brownie base and the smooth cheesecake topping is a match made in dessert heaven. And let's not forget the finishing touch—a generous drizzle of caramel sauce, enhanced by a sprinkle of coarse sea salt that elevates the sweetness to a whole new level.

With a preparation time of just 135 minutes, you can easily whip up a batch of these delightful treats to share with friends and family. Each bite is a perfect balance of flavors and textures, making them a standout dessert that caters to both chocolate lovers and cheesecake enthusiasts alike. Plus, being vegetarian-friendly means everyone can enjoy this delightful creation. So, roll up your sleeves and get ready to bake a dessert that will have everyone asking for seconds!

Ingredients

  • box brownie mix 
  • serving vegetable oil for on brownie mix box
  • oz cream cheese softened
  •  eggs 
  •  vanilla pod split (discard bean)
  • 0.5 cup mrs richardson's butterscotch caramel sauce 
  • tablespoon sea salt 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • hand mixer

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square or 11x7-inch pan with shortening or cooking spray.
  2. In large bowl, beat Brownie ingredients with whisk as directed on box until smooth.
  3. Pour batter into pan; spread evenly.
  4. In small bowl, beat cream cheese, eggs and vanilla seeds with electric mixer on low speed until smooth. Spoon over brownie batter in pan. Use knife to cut cheesecake mixture into brownie batter, creating slight swirl pattern.
  5. Bake 40 to 45 minutes or until brownies pull away from sides of pan. Cool 10 minutes.
  6. Spread caramel sauce over brownies.
  7. Sprinkle with sea salt. Cool completely, about 1 hour.
  8. For bars, cut into 4 rows by 3 rows.

Nutrition Facts

Calories296kcal
Protein5.68%
Fat40.92%
Carbs53.4%

Properties

Glycemic Index
2.25
Glycemic Load
0.28
Inflammation Score
-1
Nutrition Score
2.0778260650518%

Nutrients percent of daily need

Calories:295.69kcal
14.78%
Fat:13.57g
20.88%
Saturated Fat:5.33g
33.33%
Carbohydrates:39.85g
13.28%
Net Carbohydrates:39.85g
14.49%
Sugar:27.19g
30.21%
Cholesterol:46.37mg
15.46%
Sodium:807.34mg
35.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.24g
8.48%
Iron:1.35mg
7.49%
Vitamin A:301.9IU
6.04%
Selenium:4µg
5.72%
Vitamin B2:0.08mg
4.53%
Phosphorus:38.42mg
3.84%
Calcium:27.41mg
2.74%
Vitamin K:2.56µg
2.44%
Vitamin B5:0.23mg
2.35%
Vitamin E:0.34mg
2.26%
Vitamin B12:0.12µg
2.06%
Folate:5.34µg
1.33%
Zinc:0.19mg
1.27%
Potassium:41.4mg
1.18%
Vitamin B6:0.02mg
1.15%