Dulce de Leche Cream Cheese Brownies

Dulce De Leche Cheesecake Brownies Bite Shot.

5 from 4 votes

Dulce de Leche Cream Cheese Brownies

Chewy, fudgy brownies with a rich, dulce de leche cheesecake swirl is the perfect brownie treat for any occasion. These Dulce de Leche Brownies are simple to make and will be everyone's favorite new dessert!

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 278kcal

Author: Lorie Yarro

Ingredients

For the Brownie Layer:

½ c butter, melted and cooled
2 eggs
1 ¼ c sugar
⅔ c cocoa powder, unsweetened
½ c flour
2 teaspoon vanilla
½ teaspoon baking powder
½ teaspoon sea salt

For the Dulce De Leche Cheesecake:

1 block cream cheese (8 oz.), softened
1 egg
¼ c sugar
1 teaspoon vanilla
⅓ c dulce de leche

Instructions

Preheat oven to 350°F.
In a medium bowl, whisk together egg, vanilla and melted butter. Add in sugar and stir to combine.
Add flour, cocoa powder, salt and baking powder and stir to combine and incorporate completely. Mixture will be smooth but may have some very small lumps.
Scoop out ⅓ cup of the brownie batter and set aside. Pour the rest of the brownie batter into a well greased, or parchment lined 9x9in pan and spread evenly (8x8in. will work as well, and set aside.
In a separate bowl, using an electric mixer, beat cream cheese and sugar until smooth and creamy. Add in egg and vanilla and beat until fully incorporated. Add dulce de leche and stir in slowly. I like to do it this way to allow some caramel like streaks to still be visible. You can fully incorporate it if you would like.
Pour the cheesecake mixture on top of the brownie batter and spread evenly. Take the reserved brownie batter and drop in dollops across the cheesecake. Take a knife or long toothpick and swirl the two together.
Bake for about 35-40 minutes or until a toothpick comes up mostly clean (you don't want a brownie over baked, so I don't like mine coming up completely dry.) Cool and then chill for about 1 - 2 hours before serving.
Serve with extra dulce de leche drizzle and a big scoop of ice cream!

Notes

These brownies are best if you let them chill before serving. The cheesecake swirl is best if you allow it to chill and set. I like to chill them about 4 hours and up to overnight. This will also make it much easier to slice the brownies and get nice smooth cuts.
Storage Instructions: Keep these dulce de leche brownies refrigerated for up to 5 days. You can eat them chilled or allow them to sit out for about for about 20-30 minutes to soften. You can freeze the brownies as well. Allow them to cool completely before doing so. I like to slice them and wrap them individually so I can grab one when I have a craving. Just make sure you use a freezer safe container to store.
For easiest slicing: chill overnight prior to slicing. Use a very sharp knife and run it under hot water before cutting. Wipe it clean after each slice and run under water every few slices. This will allow for those nice, smooth slices!

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