Caramel Cream Cheese Brownie Tart
User Reviews
5.0
6 reviews
Excellent
Caramel Cream Cheese Brownie Tart
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This fabulously delicious Caramel Cream Cheese Brownie Tart is ridiculously easy to make, comes together in minutes and looks like a work of art from a fancy bake shop!
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Ingredients
For the brownie base:
- 2 ½ ounces semi sweet baking chocolate
- ¼ cup room temperature coffee or the same amount of water
- 1 cup granulated sugar
- ½ cup butter I use salted
- 2 teaspoons vanilla extract
- ½ cup unsweetened cocoa powder
- 2 large eggs
- ½ teaspoon kosher salt
- ⅓ cup all-purpose flour
For the caramel cream cheese swirl:
- 8 ounces very soft cream cheese full-fat or reduced-fat (not no-fat)
- ½ cup Caramel sauce homemade or storebought
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
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Instructions
For the prep:
- Preheat the oven to 350ºF.
- Spray a 9 or 10-inch tart pan with a removable bottom with cooking spray, line the bottom with a circle of parchment paper then place the tart pan on a large baking sheet.
For the brownie base:
- Place the coffee (or water), chocolate sugar and butter in a medium size microwave-safe bowl. Cook on high for 1 minute then stir well. Cook on high for another minute and stir. Continue cooking, checking every 30 seconds until the butter and chocolate are melt and the mixture is smooth. Set aside to cool for 5 minutes.
- After the 5 minutes, add the cocoa powder and stir to combine, then whisk in the eggs, vanilla extract, and salt.
- Stir in the flour and set aside.
For the caramel cream cheese swirl:
- Whisk the softened cream cheese until it’s nice and smooth and lighter in texture, about 30 seconds. Add the caramel sauce and stir well to combine.
- Add the egg and vanilla extract and stir until combined.
To put together and finish:
- Pour the brownie batter into the prepared pan, reserving about ¼ cup. Spread the cream cheese caramel layer over the top, try to cover the sop as well as you can.
- Dollop the reserved batter over the top of the cream cheese layer. Using a skewer or sharp knife, swirl the tart all around until the brownie and cream cheese are swirled and marbled together.
- Bake in the preheated oven for 22 to 28 minutes, until slightly puffed and the tart is set and no longer jiggly.
- Let the tart cool to room temperature,. Remove the tart from the pan before serving.
- I like to serve this dessert with a dollop of whipped cream and sprig of mint. For a delicious splurge, you can also add a drizzle caramel sauce!
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
- Recipe adapted from Epicurious
Nutrition Information
Show Details
Calories
264kcal
(13%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
72mg
(24%)
Sodium
324mg
(14%)
Potassium
166mg
(5%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
412IU
(8%)
Vitamin C
0.05mg
(0%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 324mg | 14% |
| Potassium | 166mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 412IU | 8% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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