When it comes to dessert recipes that wow, dulce de leche cheesecake brownies take the crown.
These decadent treats blend the rich, fudgy goodness of brownies with the creamy, dreamy swirl of cheesecake, all elevated by the unmistakable caramel sweetness of dulce de leche.
The result? A dessert that doesn’t just satisfy a sweet tooth—it practically demands you reach for seconds.
Why Dulce de Leche Cheesecake Brownies Are a Must-Try
Dessert recipes are everywhere, but few pack the same punch as this one. Dulce de leche cheesecake brownies offer a unique mix of flavors and textures that keep you coming back for more. The creamy cheesecake balances the rich chocolate, and the dulce de leche adds a luxurious caramel twist. It’s like three desserts in one.
- Perfect for Every Occasion: Whether it’s a special family gathering, a bake sale, or just a treat-yourself moment, these brownies fit the bill. They’re sophisticated enough for a fancy dinner and comforting enough for a late-night snack.
- Visually Stunning: The marbled swirl of cheesecake and chocolate with dulce de leche is not just tasty—it’s beautiful. These brownies look like they came straight from a high-end bakery.
- Easily Customizable: Want a thicker cheesecake layer? Add more cream cheese. Prefer a stronger chocolate flavor? Use dark chocolate. These brownies are a blank canvas for your dessert dreams.
Pro Tips for Perfect Dulce de Leche Cheesecake Brownies
Getting the best results with this dessert recipe isn’t hard, but a few insider tips can make a huge difference.
- Soften Your Cream Cheese: Make sure the cream cheese is at room temperature. This ensures a smooth, lump-free cheesecake swirl.
- Don’t Overmix the Swirl: The key to that beautiful marbled look is to gently swirl the cheesecake mixture with the brownie batter. Too much mixing will make it look muddy instead of marbled.
- Chill for Clean Cuts: After baking, allow the brownies to chill completely in the fridge before cutting. This not only enhances the flavor but also gives you those sharp, clean edges.
Creative Variations for Your Dessert Recipes
While this dessert recipe is incredible as-is, you can always get creative and make it your own. Here are a few ideas to take it to the next level:
- Nutty Crunch: Add a handful of toasted pecans or walnuts to the brownie batter for an extra layer of texture.
- Salted Caramel Twist: Sprinkle a little sea salt on top of the dulce de leche before baking for a salted caramel vibe.
- Coffee Kick: Mix a teaspoon of instant coffee granules into the brownie batter for a mocha flavor that pairs perfectly with the dulce de leche.
- Dark Chocolate Drizzle: Once the brownies have cooled, drizzle melted dark chocolate on top for an extra touch of elegance.
Storing Your Dulce de Leche Cheesecake Brownies
Proper storage can make a big difference in maintaining the flavor and texture of your dessert recipes. Here’s how to keep your brownies fresh:
- Room Temperature: If you plan to enjoy them within two days, store the brownies in an airtight container at room temperature.
- Refrigeration: For longer storage, keep them in the fridge. The cheesecake layer stays creamy, and the dulce de leche maintains its caramel goodness.
- Freezing: Want to save some for later? These brownies freeze beautifully. Just layer them with parchment paper in an airtight container. When you’re ready, let them thaw in the fridge.
Dulce de leche cheesecake brownies aren’t just another dessert recipe. They’re an experience.
Don’t settle for ordinary when you can have extraordinary. Grab your ingredients, follow the simple steps, and watch as a basic dessert transforms into a stunning, irresistible masterpiece. Dessert recipes should never be boring, and with this one, they never will be.
Dulce de Leche Cheesecake Brownies Dessert Recipe
Ingredients
For the Dulce de Leche Swirl:
- 1 13-ounce jar dulce de leche
- ¼ teaspoon salt
For the Cheesecake Swirl:
- 4 ounces cream cheese at room temperature
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
For the Brownies:
- ½ cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 4 ounces bittersweet chocolate finely chopped
- 2 large eggs plus 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- ½ teaspoon salt
- 2 tablespoons water
Instructions
Prepare the Dulce de Leche:
- In a small bowl, stir the salt into the jar of dulce de leche.
- Set aside ⅓ cup of this dulce de leche for swirling into the brownies. Keep the rest for another use.
Preheat and Prepare the Pan:
- Preheat your oven to 350°F.
- Line a 9 x 9-inch square baking pan with parchment paper, ensuring the paper covers all sides.
Make the Cheesecake Swirl:
- In a medium bowl, use a hand mixer or stand mixer with a paddle attachment to combine the cream cheese, granulated sugar, egg, and vanilla extract.
- Mix until smooth and creamy, about 30 seconds. Set aside.
Make the Brownie Batter:
- In a large microwave-safe bowl, melt the butter with granulated sugar. Microwave for about 1 minute, stirring halfway, until the butter is fully melted.
- Stir in the finely chopped bittersweet chocolate and microwave again for 30 seconds. Whisk until the chocolate is fully melted and smooth.
- Let the mixture cool slightly, then whisk in the eggs, extra egg yolk, and vanilla extract until glossy.
- Gradually stir in the flour, cocoa powder, and salt until just combined.
- Remove ½ cup of the brownie batter to a separate small bowl. Add the water to this portion and mix well. This will be the brownie swirl mixture.
Assemble the Brownies:
- Spread the larger portion of brownie batter evenly into the prepared pan.
- Drop spoonfuls of the cheesecake mixture over the brownie batter.
- Drizzle the reserved ⅓ cup of dulce de leche over the top, followed by spoonfuls of the thinned brownie batter.
- Use a butter knife to gently swirl the mixtures together, creating a marbled effect.
Bake:
- Bake for 30 to 35 minutes or until the surface is shiny, edges are set, and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Remove the pan from the oven and let it cool on a wire rack.
- Once cool, transfer the pan to the refrigerator for at least 1 hour to chill.
Slice and Serve:
- Use the parchment paper to lift the brownies from the pan.
- Cut into 16 squares and serve.
Notes
- If you have leftover dulce de leche, use it as a topping for ice cream, toast, or cakes.
- For an extra indulgent treat, drizzle melted chocolate over the cooled brownies before serving.
- Store the brownies in an airtight container in the refrigerator for up to one week.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.