Thick, cakey and delicious Turtle Cheesecake Brownies have a dense, chocolaty brownie layer, a sweet cheesecake layer and lots of caramel, chocolate and walnuts or pecans!
3/4 c. AP flour
1/2 tsp baking powder
1/2 tsp salt
2/3 c. cocoa powder
1 c. granulated sugar
1 tsp vanilla
1/2 c. unsalted butter, melted
8 oz cream cheese, softened
1/3 c. granulated sugar
1/2 tsp vanilla
1/4 c. walnuts or pecans
1/4 c. mini chocolate chips
1/4 c. caramel sauce
Preheat the oven to 350°F and line a 9×9″ square pan with foil. Make sure enough foil hangs over the edges of the pan so that you’ll be able to lift it out later. Spray the foil with nonstick baking oil.
In a medium bowl, combine the flour, baking powder, salt, and cocoa powder. In a separate bowl, combine the butter, sugar and vanilla. Add it to the flour mixture and stir, then mix in both eggs until no streaks remain. If the batter is too dry, add up to 2 TB unsalted butter or melted chocolate of choice.
In the bowl of a stand mixer or with a hand mixer, beat the cream cheese, sugar, vanilla and egg together until you get a smooth, creamy batter.
Spread the brownie batter in an even layer in the foil lined pan. Pour the cheesecake batter on top and smooth. Drizzle 2 TB of the caramel sauce over the cheesecake layer and gently swirl it together.
Bake for 40-45 minutes or until the cheesecake layer is set. Let cool at room temperature for 1 hour, top with the walnuts or pecans and the mini chocolate chips, then transfer to the fridge and chill for at least 2 hours.
Lift the brownies out of the pan and cut into 9 slices. Drizzle the remaining 2 TB of caramel sauce on top of the brownies and serve.
Keep refrigerated and serve chilled.
Pecans are traditionally used in turtle desserts, but walnuts are a delicious substitution.
Makes 9 3″ square brownies or 16 roughly 2″ square brownies
See post for additional tips