These Dulce De Leche Cream Cheese Brownies are a decadent fusion of rich, fudgy chocolate and velvety caramel swirls. The creamy cream cheese layer adds a tangy contrast, creating a perfect balance of sweet and savory. With just 35 minutes of prep and 35 minutes of baking, you’ll be rewarded with a dessert that’s as indulgent as it is effortless. The cooling time lets the flavors meld, ensuring every bite is a harmonious blend of textures and tastes.
Each bite offers a luscious mix of gooey dulce de leche, dense brownie, and smooth cream cheese, making it impossible to resist. Packed with 8g of protein and 2g of fiber, these brownies are a treat you can feel good about. Perfect for sharing or savoring solo, they’re a guaranteed crowd-pleaser that’s worth the wait.
Ingredients for Dulce De Leche Cream Cheese Brownies
- For Brownies:
- 12 Tablespoons (170 g) unsalted butter, cut into 12 pieces
- 4 oz (113 g) semisweet baking bar, coarsely chopped (or ⅔ cup chocolate chips)
- ½ cup (50 g) natural unsweetened cocoa powder
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) firmly packed light brown sugar
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 cup (125 g) all-purpose flour
- For Dulce de Leche Cheesecake Layer:
- 16 oz (453 g) full-fat cream cheese, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (65 g) full-fat sour cream
- 2 large eggs, lightly beaten
- ½ teaspoon vanilla extract
- ¼ cup (80 g) dulce de leche
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a 9×9” (23x23cm) square baking pan with parchment paper. Set aside.
- Melt butter and chocolate: In a large, microwave-safe bowl, combine butter and chocolate. Heat in 25-second intervals, stirring in between, until completely melted and smooth.
- Add cocoa and sugars: Stir in cocoa powder and both sugars until fully combined.
- Incorporate eggs and flavorings: Add eggs, egg yolk, vanilla extract, and salt. Whisk vigorously for 15-30 seconds until well combined.
- Mix in flour: Sprinkle flour over the batter and stir until just combined.
- Set aside batter: Measure out ¼ cup of brownie batter and set aside. Pour the remaining batter into the prepared pan and bake for 15 minutes, or until the surface is just beginning to set.
- Prepare cheesecake layer: In a large bowl, beat softened cream cheese and sugar until smooth. Stir in sour cream, then add eggs one at a time, mixing until just combined. Add vanilla extract.
- Layer cheesecake over brownies: Once the brownies have baked for 15 minutes, carefully remove them from the oven. Slowly and evenly pour the cheesecake layer over the brownies.
- Add reserved batter and dulce de leche: If the reserved brownie batter has firmed up, stir it vigorously or microwave for 5-10 seconds until smooth. Dollop it evenly over the cheesecake layer, then drizzle dulce de leche on top.
- Swirl and bake: Use a knife to gently swirl the brownie batter and dulce de leche into the cheesecake layer. Return to the oven and bake for 25-28 minutes, or until the cheesecake is set and the center is slightly jiggly.
- Cool and chill: Remove from the oven and let cool to room temperature. Cover and refrigerate for at least 3-4 hours before slicing and serving. Enjoy!
Perfect Pairings: Serving Suggestions
These Dulce De Leche Cream Cheese Brownies are rich and decadent on their own, but you can elevate them further with a scoop of vanilla ice cream or a dollop of whipped cream. For a touch of freshness, serve with a side of fresh berries like strawberries or raspberries. A drizzle of extra dulce de leche on top adds an indulgent finishing touch!
Keep It Fresh: Storage and Reheating Tips
Store these brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. To enjoy, let them thaw at room temperature or warm them in the microwave for 10-15 seconds for a gooey treat.
Mix It Up: Recipe Variations
Feel free to customize these brownies to suit your taste! Swap the dulce de leche for caramel sauce or Nutella for a different flavor profile. You can also add a handful of chopped nuts, like pecans or walnuts, to the brownie batter for extra crunch. For a festive twist, sprinkle sea salt or crushed cookies on top before baking.
Time-Saving Hacks for Busy Bakers
To save time, prepare the cream cheese mixture while the brownies bake for the first 15 minutes. If you’re short on time, skip the cooling step and enjoy the brownies warm, though they’ll be a bit gooier. Using pre-chopped chocolate or chocolate chips can also speed up the prep process.
Essential Tools for Baking Success
For this recipe, a 9×9” square baking pan and parchment paper are must-haves for easy removal. An electric mixer ensures the cream cheese layer is smooth and creamy, while a microwave-safe bowl makes melting the butter and chocolate a breeze. A knife or toothpick is perfect for creating those beautiful swirls on top!
Dulce De Leche Cream Cheese Brownies
Ingredients
For Brownies
- 12 Tablespoons unsalted butter cut into 12 pieces
- 4 oz semisweet baking bar coarsely chopped (or ⅔ cup chocolate chips)
- ½ cup natural unsweetened cocoa powder
- ¾ cup granulated sugar
- ¾ cup firmly packed light brown sugar
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 cup all-purpose flour
For Dulce de Leche Cheesecake Layer
- 16 oz full-fat cream cheese softened
- ½ cup granulated sugar
- ¼ cup full-fat sour cream
- 2 large eggs lightly beaten
- ½ teaspoon vanilla extract
- ¼ cup dulce de leche
Instructions
- Preheat oven to 350F (175C) and line a 9×9” (23x23cm) square baking pan with parchment paper. Set aside.
- In a large, microwave-safe bowl, combine butter and chocolate and heat in 25-second intervals, stirring in between, until chocolate and butter are completely melted and mixture is smooth.
- Add cocoa powder and sugars and stir until completely combined.
- Stir in eggs, vanilla extract, and table salt. Whisk very well so the eggs are very well incorporated, I usually whisk vigorously by hand for 15-30 seconds.
- Sprinkle flour over the surface of the brownie batter and stir until completely combined.
- Measure out approximately ¼ cup of brownie batter and set aside. Pour remaining batter into prepared baking pan and transfer to 350F (175C) oven and bake for 15 minutes/until the surface of the brownies is just beginning to be set. Meanwhile, prepare your cheesecake layer.
- For Dulce de Leche Cheesecake Layer: Combine softened cream cheese and granulated sugar in a large bowl and use an electric mixer to beat together until smooth and creamy.
- Stir in sour cream and then add eggs, one at a time, stirring until just combined after each addition (over-beating the eggs can result in a cracked and curdled cheesecake layer).
- Stir in vanilla extract.
- Once brownies have baked for 15 minutes, carefully remove from oven (do not turn off oven!) and carefully and evenly pour cheesecake layer over the surface (pour carefully and drizzle it slowly and evenly over the surface of the brownies rather than just piling it in the center, which could cause the underbaked brownies to have a crater in the center of the pan!).
- If your reserved brownie batter has begun to become firm, vigorously stir it or heat in the microwave for 5-10 seconds until smooth and easy to stir. Dollop brownie batter evenly over the surface of the cheesecake and then dollop/drizzle dulce de leche over the surface as well.
- Use a knife to gently swirl the brownie batter and dulce de leche over the cheesecake so you have pretty swirls and ripples.
- Return to 350F (175C) oven and continue to bake for 25-28 minutes or until cheesecake is set or center is only slightly jiggly. Edges may be beginning to turn a light golden brown and may be slightly puffed when finished baking.
- Remove bars from oven and allow to cool to room temperature before covering and refrigerating for at least 3-4 hours before slicing and serving. Enjoy!