Brownie Layer: **Or just use a box mix**
1/2 cup heavy cream
2/3 cup brown sugar
4 oz. chocolate chips or chopped chocolate
3/4 cup butter, at room temperature (divided)
2/3 cup sugar
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
2 Tbsp. cocoa powder
1 lb. caramels (unwrapped)
1/3 cup heavy cream
1-1/4 cup coarsely chopped pecans, toasted
Chocolate Cheesecake Layer:
2- 8 oz. bricks of cream cheese (at room temperature)
1/2 cup sugar
2 eggs (at room temperature)
4 oz. melted chocolate (semisweet recommended)
Optional for topping:
1/2 cup additional pecans
Reserve a little caramel sauce
2 oz. additional melted chocolate
*Note: You need parchment paper, as well, to line the pan. These bars are sticky! So, you need to make sure you line the pan well!
Make the Brownies
Preheat the oven to 350-degrees (F).
*Please note: if you are using a box mix, you may need to adjust your cooking times slightly. I bake the brownies for 1/2 of their final cooking time before adding the additional layers. In the end, that means they still bake longer than they would alone.
Add the eggs, one at a time, mixing with each addition.
Add the remaining ingredients and mix until it just comes together.
*You may want to butter or spray any parts of the sides that the parchment paper doesn't cover. The caramel layer is sticky! So, you want to try to get as much of the pan covered as possible to keep it from sticking to the pan.
Bake in the oven for 15 minutes. Remove from the oven to a cooling rack.
While the brownies are baking and cooling, work on the other layers.
Make the Caramel Layer
Melt the caramels on 50% power for about 3-5 minutes, stirring often.
Make the Chocolate Cheesecake Layer
Add the eggs, one at a time, mixing well after each addition.
Assemble and Bake
*Remember to reserve about 1/4 cup for drizzling over the top!*
Sprinkle with chopped pecans.
Bake at 350-degrees for 25-30 minutes, until the cheesecake is set.
Remove to a cooling rack, and let stand for about 10 minutes. If there are spots where your pan isn't covered with parchment paper, run a knife around the edge to loosen the molten caramel layer.
Cool completely on the cooling rack before moving to the refrigerator to chill for about 3 hours to overnight.
Click the Links Below to See:
Mint-Chocolate (Grasshopper) Brownie Recipe
Other Chocolate Recipes and Ideas
Pumpkin Cheesecake Cake
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