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Vanilla Bean Cheesecake Fudge Brownies with Salted Caramel

Blogger Angie McGowan of Eclectic Recipes shares a decadent brownie idea.

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 (5) 3 Reviews
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  • Prep Time 20 min
  • Total Time 2 hr 15 min
  • Servings 12

Brownie

1
box Betty Crocker™ ultimate fudge Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Cheesecake

1
package (8 oz) cream cheese, softened
2
eggs
1
vanilla bean, split lengthwise, seeds scraped (discard bean)

Topping

1/2
cup caramel sauce
1
tablespoon coarse sea salt

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square or 11x7-inch pan with shortening or cooking spray.
  • 2 In large bowl, beat Brownie ingredients with whisk as directed on box until smooth. Pour batter into pan; spread evenly.
  • 3 In small bowl, beat cream cheese, eggs and vanilla seeds with electric mixer on low speed until smooth. Spoon over brownie batter in pan. Use knife to cut cheesecake mixture into brownie batter, creating slight swirl pattern.
  • 4 Bake 40 to 45 minutes or until brownies pull away from sides of pan. Cool 10 minutes.
  • 5 Spread caramel sauce over brownies. Sprinkle with sea salt. Cool completely, about 1 hour.
  • 6 For bars, cut into 4 rows by 3 rows.

EXPERT TIPS

Expert Tips

This recipe can also be made with Betty Crocker® Original Supreme Premium brownie mix.

One-half teaspoon ground vanilla bean can be substituted for the vanilla bean seeds; you can also substitute 1 teaspoon vanilla.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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