Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1/2 cup unsalted butter
- 8 oz cream cheese
- 1/2 cup sour cream
- 1/3 cup sugar (for cheesecake)
- 1 tsp vanilla extract
- 1 cup granulated sugar (for caramel)
- 1/2 cup heavy cream
- 1/4 cup unsalted butter (for caramel)
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a brownie pan.
- Prepare the brownie batter: Melt butter in a saucepan, then stir in sugars until dissolved. Remove from heat and mix in cocoa powder, eggs, and vanilla extract. Finally, fold in flour until just combined. Pour the thick batter into the prepared pan and bake for around 25-30 minutes. Let cool completely.
- Beat softened cream cheese until smooth. Add sugar, sour cream, and vanilla, mixing well. Blend in eggs one at a time, ensuring a smooth consistency. Pour over the cooled brownies and bake at 325°F (160°C) for 20-25 minutes. Allow to cool.
- Make the caramel sauce: In a saucepan, melt granulated sugar over medium heat until it turns a rich amber color. Remove from heat, and carefully add butter and heavy cream, whisking until smooth. Stir in a pinch of sea salt and allow to cool slightly.
- Cut the cooled brownies into bite-sized squares. In a trifle dish or individual cups, start layering: begin with brownies, spoon on cheesecake batter, and drizzle with caramel sauce. Repeat layers until the dish is filled, finishing with a layer of caramel on top.
- Chill the trifle in the refrigerator for at least a few hours (or overnight, if you can resist!).
- Serve with a dollop of whipped cream and a sprinkle of chocolate shavings for a touch of elegance.
Notes
For a gluten-free version, substitute all-purpose flour with gluten-free flour. Enjoy with fresh berries for a refreshing complement!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian