If you’re torn between brownies and cheesecake, this dessert is the answer. These Double Chocolate Brownie Cheesecake Bars combine an ultra-fudgy brownie base, a creamy mini cheesecake layer, and a luxurious caramel finish with a hint of sea salt. Every bite delivers deep chocolate flavor, smooth cheesecake richness, and that irresistible sweet-salty balance.
Perfect for parties, special occasions, or whenever you need a decadent treat, these bars are elegant enough to impress yet easy enough to make at home. It’s truly a chocolate + cheesecake + caramel dream.
Table of Contents
Why You’ll Love These Bars
- Ultra-fudgy brownie base packed with chocolate chips
- Silky cheesecake layer with a marbled caramel swirl
- Sweet and salty finish thanks to caramel and sea salt
- Perfect make-ahead dessert that slices beautifully
- Rich, indulgent, and crowd-pleasing
Double Chocolate Brownie Cheesecake Bars
Ultra fudgy brownie base + creamy mini cheesecake layer + salty caramel touch!
A true “chocolate + cheesecake + caramel” dream.
Ingredients
Brownie Base:
- 120 g butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup flour
- ⅓ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup chocolate chips
Mini Cheesecake Layer:
- 250 g cream cheese
- 4 tablespoons powdered sugar
- ½ teaspoon vanilla
- ½ cup cream
- 2 tablespoons caramel sauce
For the topping:
- ½ cup caramel sauce
- A pinch of sea salt
Preparation
1) Prepare the brownie base
- Beat the melted butter and sugar until shiny.
- Add the eggs and vanilla and mix until fluffy.
- Sift in the flour, cocoa, salt, and baking powder, then fold in with a spatula.
- Add the chocolate chunks.
- Pour the batter into a square pan (20×20 cm is ideal).
2) Add the cheesecake layer
- Beat the cream cheese until smooth.
- Add powdered sugar, vanilla, and cream, beating until silky smooth.
- Finally, add the caramel sauce and stir gently (don’t mix completely, the marbled look is very chic 😊).
- Pour this mixture over the brownie batter.
3) Bake
- Bake at 170°C for 28–32 minutes.
(The cheesecake part should gently wobble when lightly shaken—that’s the perfect consistency!)
4) Final touches
- Let it rest at room temperature for 1 hour,
- Chill in the refrigerator for at least 3 hours.
- Drizzle caramel over the top and sprinkle with sea salt. t the amount of toffee bits based on your preference for crunchiness. Enjoy!
Final Thoughts
These Double Chocolate Brownie Cheesecake Bars are rich, creamy, fudgy, and completely irresistible. From the intense chocolate brownie base to the smooth cheesecake layer and glossy caramel topping, every detail is pure dessert perfection. Slice them up for gatherings or keep them chilled for an indulgent treat whenever the craving hits.
One bite, and you’ll be hooked.
Double Chocolate Brownie Cheesecake Bars
Ingredients
Brownie Base
- 120 g butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup flour
- ⅓ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup chocolate chips
Mini Cheesecake Layer
- 250 g cream cheese
- 4 tablespoons powdered sugar
- ½ teaspoon vanilla
- ½ cup cream
- 2 tablespoons caramel sauce
For the topping
- ½ cup caramel sauce
- 1 pinch sea salt
Instructions
Preparation
- Beat the melted butter and sugar until shiny.
- Add the eggs and vanilla and mix until fluffy.
- Sift in the flour, cocoa, salt, and baking powder, then fold in with a spatula.
- Add the chocolate chunks.
- Pour the batter into a square pan (20×20 cm is ideal).
Add the cheesecake layer
- Beat the cream cheese until smooth.
- Add powdered sugar, vanilla, and cream, beating until silky smooth.
- Finally, add the caramel sauce and stir gently (don't mix completely for a marbled effect).
- Pour this mixture over the brownie batter.
Bake
- Bake at 170°C for 28–32 minutes (the cheesecake should gently wobble when lightly shaken).
Final touches
- Let it rest at room temperature for 1 hour.
- Chill in the refrigerator for at least 3 hours.
- Drizzle caramel over the top and sprinkle with sea salt.
