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Vanilla Bean Cheesecake Fudge Brownies with Salted Caramel

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  • Prep 20 min
  • Total 2 hr 15 min
  • Servings 12
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Betty Crocker ultimate fudge Premium brownie mix is the base for a multi-layered bar that's crowned with caramel sauce and sea salt.
By Angie McGowan
Updated May 24, 2022
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  • 1 package (8 oz) cream cheese, softened
  • 2 eggs
  • 1 vanilla bean, split lengthwise, seeds scraped (discard bean)


  • 1/2 cup caramel sauce
  • 1 tablespoon coarse sea salt


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe can also be made with Betty Crocker® Original Supreme Premium brownie mix.
  • tip 2
    One-half teaspoon ground vanilla bean can be substituted for the vanilla bean seeds; you can also substitute 1 teaspoon vanilla.


Nutrition Facts are not available for this recipe
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