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Cream Cheese Caramel Brownies
Cooking with Paula Deen
, May/June 2013
1 cup butter
8 (1-ounce) squares unsweetened chocolate
3 1/4 cups sugar, divided
6 large eggs, divided
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
1 (8-ounce) package cream cheese, softened
1 cup caramel ice cream topping
Preheat oven to 350°. Line a 13x9-inch baking pan with aluminum foil. Spray with nonstick cooking spray.
In a small saucepan, combine butter and chocolate. Cook over medium-low heat, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat, and let cool slightly.
In a large bowl, beat 3 cups sugar, 5 eggs, and vanilla at medium-high speed with a mixer for about 6 minutes or until pale and fluffy. Reduce speed to medium-low, and gradually add flour, beating until combined. Stir in chocolate mixture. Reserve 1 cup batter. Pour remaining batter into prepared pan.
In a small bowl, beat cream cheese, remaining 1/4 cup sugar, and remaining egg at medium speed with a mixer until smooth. Drop mixture by heaping tablespoonfuls over batter in pan. Drizzle with caramel topping. Drop reserved chocolate batter by heaping tablespoonfuls over caramel. Using a knife, swirl together cream cheese mixture, caramel, and top layer of batter. Bake for 30 to 35 minutes or until brownies are set in center. Let cool completely before cutting. Store brownies in an airtight container for up to 1 week.
Makes 2 1/2 dozen (approximately)
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