Dulce de Leche Cheesecake Brownie
This Dulce de leche brownie cheesecake is moist, with crispy edges and little puddles of dulce de leche here and there.
Servings 24
Calories 250kcal
Ingredients
- 1 cup vegetable oil (236ml)
- 2 cups of sugar (400g)
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup of flour (125g)
- ⅔ cup cocoa powder (78.6g)
- ½ teaspoon baking powder
- ½ teaspoon salt
For the cheesecake:
- 4 tablespoons butter (56.7g)
- 6 oz. / 170gr. cream cheese at room temperature
- ¼ cup dulce de leche
- 2 eggs
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- ⅓ cup dulce de leche
Instructions
- In a large bowl, mix oil, vanilla, sugar, and eggs. Add the flour, cocoa powder, baking powder and salt. Mix well and set aside.
- For the filling, beat with an electric mixer butter, cream cheese and ¼ cup of dulce de leche until creamy. Add eggs, flour and vanilla; mix well.
- In a 9x13 inch greased baking dish, pour the brownie batter. With the help of a spoon, drop cheesecake batter over the brownie batter. Use a teaspoon to drop dulce de leche in between the cheesecake batter.
- Swirl with a knife to create a marbled effect. Bake at 350°F. / 176.6C°. for 35 to 40 minutes. Cool completely before cutting. Store in refrigerator.
Notes
Once cooled, these brownies can be frozen for up to 3 months.
Nutrition
Calories: 250kcal
