Caramel Pecan Cheesecake Brownies
Ingredients
Brownie Layer
- 1/2 cup unsalted butter melted (100g)
- 1 tablespoon cooking oil (olive oil or coconut oil are fine)
- 1 cup granulated sugar 200 g
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup all purpose flour 60 g
- 1/2 cup unsweetened cocoa powder 50 g
- 1/4 teaspoon salt
Cheesecake Layer
- 250 g cream cheese softened (1 package)
- 1/4 cup 50g granulated sugar
- 1 egg yolk
Pecan Caramel Layer
- 1/4 c unsalted butter 50 g
- 1/2 c brown sugar 100 g
- 3 tablespoons heavy cream
- Pinch of salt
- 2/3 cup Chopped pecans
Instructions
Brownie Layer
- Melt 1/2 cup of unsalted butter in the microwave.
- While still hot, add granulated sugar, and mix for about 1 min
- Add 2 eggs
- Add vanilla extract and 1 tablespoon of oil
- Sift in flour, cocoa powder and salt
- Mix just until combined
Cheesecake Layer
- Combine and whip cream cheese until fluffy
- Add in sugar and egg yolk, and beat until combined
Caramel Pecan Layer
- Melt unsalted butter
- Add brown sugar and cream, mix together.
- Microwave again for 45 seconds
- Fold in chopped pecans
- Let cool, until it comes to room temperature, for 15-30 minutes in the fridge.
Assembly
- Preheat oven to 350ºF
- Prep baking pan (8 inch x 8 inch) with parchment paper
- Set aside 1/3 c of brownie batter.
- Add the rest of the batter to prepared baking pan, making sure to flatten batter to the edges
- Add cream cheese by the spoonful, alternating with pecan caramel, and brownie batter set aside
- Swirl with toothpick or knife to marble
- Bake for 28-32 minutes, until toothpick poked into brownie comes out clean
- Cheesecake might still be jiggly.