Wednesday, 6 March 2013

Caramel Cheesecake Brownies

What do you do when you have leftover caramel and cream cheese? Make caramel cheesecake brownies, naturally. That's really all I could come up with to use up my leftover ingredients and I'm sure glad I did.

Brownie Batter:
1 stick (4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
2/3cup sugar
2 large eggs, room temperature
1/2 tsp pure vanilla extract
2/3 cup all-purpose flour

1. Melt the butter and chocolate together over a double boiler. Stir to homogenize.
2. While the chocolate melts whisk together the sugar, eggs, and vanilla.
3. Temper the egg mixture with the now melted chocolate/butter mixture. Once tempered, mix in all the chocolate. Last, mix in flour.
5. Preheat oven to 350F. It can heat while you assemble to cream cheese mixture and get your caramel out. Adjust as necessary if you're making the caramel from scratch.

Cream Cheese Mixture:
8 ounces softened cream cheese (I just used what was leftover from my stuffed french toasts)
1/4 cup of sugar (I used icing sugar)
1 egg yolk
1/4 tsp vanilla extract

Caramel Sauce - see recipe here.

1. Now that you have all your batters assembled, take an 8x8 baking pan and line it with parchment paper. This will definitely save on cleaning sugary batter and caramel and cream cheese off of your pan. Trust me.
2. Place brownie batter on bottom. Dollop cream cheese on top, and then drizzle all over with generous spoonfuls of caramel. It's up to you how much you put in. Obviously don't go apeshit and but a whole cup in, but 3-4 tbsp of caramel never hurt.

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