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When I want to wow friends without stressing for hours in the kitchen, I make this melt-in-your-mouth brownie and cream cheese pie. Deep chocolate and smooth caramel join forces for a crazy good dessert.
I whipped this up one night when I needed a quick dessert for friends. It's been my no-fail “on-the-spot” crowd-pleaser ever since. Zero hassle, big wow.
Luscious Ingredients
- Brownie layer
- Dark chocolate: 70 g for that rich chocolate punch
- Coffee: 60 ml at room temp, pumps up the cocoa flavor
- Granulated sugar: 200 g for sweet balance
- Butter: 115 g, go salted for extra flavor
- Vanilla extract: 10 ml, real vanilla brings the best taste
- Unsweetened cocoa: 60 g, better cocoa means tastier brownies
- Eggs: 2 large, room temp helps everything blend
- Salt: 2.5 ml, makes all the flavors pop
- Flour: 40 g, just enough to pull things together without weighing it down
- Creamy caramel swirl
- Cream cheese: 225 g, super soft to dodge lumps
- Caramel sauce: 120 ml, store-bought or homemade if you’ve got it
- Egg: 1 large, keeps it all together
- Vanilla extract: 5 ml, softens the flavors
- Salt: 1.25 ml, keeps it from being too sweet
Step-by-Step Directions
- Getting Your Pan Ready
- Set your oven to 180°C. Give a 23 or 25 cm removable-bottom tart pan a good spray of oil. Press a round of baking paper in the base for easy removal. Pop the pan on a big baking sheet—makes moving it around a breeze.
- Brownie Layer First
- In a bowl that’s microwave safe, toss in coffee, chocolate, sugar, and butter. Microwave in 30-second blasts, stirring after each, until smooth and melted. Let it cool exactly 5 minutes. Mix in cocoa powder, stirring out any lumps. Whisk in eggs, vanilla, and salt. Last, gently stir in the flour just until you stop seeing dry bits.
- Mix Up the Cream Cheese Stuff
- Grab your softened cream cheese and whip it with a whisk for about 30 seconds till fluffy. Stir in caramel sauce until you can’t see any streaks. Mix in the egg and vanilla—go for a silky-smooth batter.
- Put It Together & Bake
- Pour almost all the brownie mixture in your pan, but save about 60 ml in a little bowl. Gently spoon the caramel cream mixture over the top, spreading all the way out. Dollop bits of the reserved brownie batter on top. Swirl it up with a skewer or knife tip to make those marbled streaks. Bake 22 to 28 minutes, until puffed and not jiggly in the middle. Cool it down fully before you take it out of the pan.
Good to Know
- Serve warm for gooey texture or cold if you like a firmer bite
- The swirl isn’t just for looks—it’s a whole vibe
- Awesome to make the day before your get-together
This dessert is my signature move at hangouts. Every time I serve it, folks get quiet because they're too busy enjoying it. The salty-sweet combo in every bite is why it sticks with everyone.
Storing Info
It’ll last a full day out on the counter. Need more time? Chill in the fridge and it'll keep for up to 4 days. Let it sit out for half an hour before serving so it's perfect again. You can tuck individual slices in plastic wrap, then foil, and freeze them too.
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Switch-Ups & Options
If coffee’s not your thing, swap in the same amount of water or steeped black tea for a new flavor spin. For gluten-free, use your favorite blend instead of regular flour and toss in 1/4 teaspoon of xanthan gum. You can also swap caramel sauce for dulce de leche if you’re after a deeper taste.
Serving Ideas
For extra wow, drop a scoop of soft, lightly sweet whipped cream and a sprig of fresh mint on each plate. Zigzag a little more caramel sauce over the top for that fancy restaurant look. Want a change in texture? Vanilla ice cream with a little sea salt makes a killer side.
Pro Tips
- Let everything come up to room temp before mixing for that perfect blend
- Stop swirling as soon as you see a nice pattern or it’ll blend together
- Bake just until the center is set but still a little wobbly for ideal doneness
Frequently Asked Questions
- → Can I use a different pan?
Yep, a similarly sized round pan works too. But a removable bottom pan makes for a prettier presentation.
- → Can I swap homemade caramel for store-bought?
For sure, grab a quality store-bought one to save time. Opt for a smooth and rich variety.
- → How do I know it’s baked perfectly?
It’s done when the edges puff up slightly and the center stays firm when gently shaken.
- → What extra toppings can I add?
Go wild with whipped cream, shaved chocolate, or another caramel drizzle for extra indulgence.
- → Can water replace coffee?
Sure, water keeps it neutral, but coffee brings out the chocolate’s flavor without overpowering it.