Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1.5 cups (300g) granulated sugar, divided
  • 3 large eggs, room temperature, divided
  • 2 tsp pure vanilla extract, divided
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp sea salt
  • 16 oz (450g) full-fat brick-style cream cheese, softened
  • 1/4 cup (60g) full-fat sour cream
  • 1/2 cup high-quality caramel sauce
  • 1/2 tsp flaky sea salt

Instructions:

  1. Preheat oven to 325°F (165°C).
  2. Combine melted butter and 1 cup sugar. Whisk until the mixture looks shiny and smooth.
  3. Add 2 eggs and 1 tsp vanilla. Beat vigorously until the batter lightens in color.
  4. Fold in cocoa, flour, and salt. Stir until no dry streaks of flour remain.
  5. Spread in the prepared 9x9 inch pan (or 8x8 inch pan). Reserve about 1/4 cup of batter for the top swirl.
  6. Beat cream cheese and remaining 1/2 cup sugar. Mix until there are no visible lumps.
  7. Whisk in the last egg, sour cream, and vanilla. Mix until the batter is velvety and pourable.
  8. Layer the cheesecake over the brownie. Pour gently until the brownie base is completely covered.
  9. Swirl in reserved brownie and caramel. Use a knife to create a marbled pattern through the top.
  10. Bake for 45-55 minutes. Remove when the edges are set but the center wobbles slightly.