Dulce De Leche Cream Cheese Brownies



For Brownies

  • 12 Tablespoons unsalted butter cut into 12 pieces (170g)
  • 4 oz semisweet baking bar coarsely chopped (or ⅔ cup chocolate chips) (113g)
  • ½ cup natural unsweetened cocoa powder (50g)
  • 1 cup granulated sugar (200g)
  • ½ cup firmly packed light brown sugar (100g)
  • 2 large eggs + 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon table salt
  • 1 cup all-purpose flour (125g)

For Dulce de Leche Cheesecake Layer

  • 16 oz full-fat cream cheese softened (453g)
  • ½ cup granulated sugar (100g)
  • ¼ cup full-fat sour cream (65g)
  • 2 large eggs lightly beaten
  • ½ teaspoon vanilla extract
  • ¼ cup dulce de leche (80g)


  1. Preheat oven to 350F (175C) and line a 9×9” (23x23cm) square baking pan with parchment paper. Set aside.
  2. In a large, microwave-safe bowl, combine butter and chocolate and heat in 25-second intervals, stirring in between, until chocolate and butter are completely melted and mixture is smooth.
  3. Add cocoa powder and sugars and stir until completely combined.
  4. Stir in eggs, vanilla extract, and table salt. Whisk very well so the eggs are very well incorporated, I usually whisk vigorously by hand for 15-30 seconds.
  5. Sprinkle flour over the surface of the brownie batter and stir until completely combined.
  6. Measure out approximately ¼ cup of brownie batter and set aside. Pour remaining batter into prepared baking pan and transfer to 350F (175C) oven and bake for 15 minutes/until the surface of the brownies is just beginning to be set. Meanwhile, prepare your cheesecake layer.

For Dulce de Leche Cheesecake Layer

  1. Combine softened cream cheese and granulated sugar in a large bowl and use an electric mixer to beat together until smooth and creamy.
  2. Stir in sour cream and then add eggs, one at a time, stirring until just combined after each addition (over-beating the eggs can result in a cracked and curdled cheesecake layer).
  3. Stir in vanilla extract.
  4. Once brownies have baked for 15 minutes, carefully remove from oven (do not turn off oven!) and carefully and evenly pour cheesecake layer over the surface (pour carefully and drizzle it slowly and evenly over the surface of the brownies rather than just piling it in the center, which could cause the underbaked brownies to have a crater in the center of the pan!).
  5. If your reserved brownie batter has begun to become firm, vigorously stir it or heat in the microwave for 5-10 seconds until smooth and easy to stir. Dollop brownie batter evenly over the surface of the cheesecake and then dollop/drizzle dulce de leche over the surface as well.
  6. Use a knife to gently swirl the brownie batter and dulce de leche over the cheesecake so you have pretty swirls and ripples.
  7. Return to 350F (175C) oven and continue to bake for 25-28 minutes or until cheesecake is set or center is only slightly jiggly. Edges may be beginning to turn a light golden brown and may be slightly puffed when finished baking.
  8. Remove bars from oven and allow to cool to room temperature before covering and refrigerating for at least 3-4 hours before slicing and serving. Enjoy!


Store in an airtight container in the refrigerator for up to 5 days.


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