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Dulce de Leche Cheesecake Brownies Dessert Recipe

These decadent Dulce de Leche Cheesecake Brownies combine rich, fudgy chocolate brownie layers with creamy cheesecake swirls and a luscious dulce de leche swirl. A perfect indulgent treat for any dessert lover.
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Prep Time 30 minutes
Cook Time 35 minutes
Chill Time 1 hour
Course Dessert
Cuisine American
Servings 16 pieces

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.
Keyword Cheesecake Brownies Recipe, Decadent Brownie Recipe, dessert recipes, Dulce de Leche Brownies Recipe, easy dessert recipe, Swirled Cheesecake Brownies
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