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Dulce de Leche Cheesecake Brownies

1 box of Ghirardelli Brownies + ingredients per the box directions
3 8 oz. boxes of cream cheese, softened
1 c. sugar
1/4 c. of whipping cream
2 TBSP flour
2 tsp vanilla
3 eggs
3/4 c. dulce de leche
8 oz. bittersweet chocolate
1 stick of butter
4 tsp. corn syrup
2 TBSP whipping cream
1/2 c. dulce de leche
2 TBLS hot water

Pre heat oven to 350 degrees and foil and spray a 13x9 baking pan with baking spray.
Make brownies according to package directions and bake for 30 minutes. Remove from the oven and allow to cool.
In the meantime, make the cheesecake by creaming together the cream cheese and the sugar. Add the cream, flour and vanilla and blend together. Add the eggs, mixing after each addition.
Pour the cheesecake over the brownie layer. Heat the dulce de leche for 30 seconds in the microwave until warm and soft. Drop by tablespoons over the top of the cheesecake layer and run a knife through to swirl it.
Bake the cheesecake brownies for 55-65 minutes or until the top no longer jiggles, it is slightly brown and a toothpick comes out fairly clean.
Remove from the oven and allow to fully cool.
Make the glaze by microwaving the chocolate and butter together in 30 second intervals. Whisk it till smooth. Add the corn syrup and cream and whisk it into the chocolate till smooth. Pour over the top of the cheesecake and allow to fully cool. Place in the refrigerator until time to serve.
Mix together the dulce de leche and drizzle over each individual piece upon serving.

Source recipes -Here-

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