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This melt-in-your-mouth chocolate brownie tart with creamy cheese is my go-to dessert when I wanna wow guests but barely leave my kitchen. Get ready for that deep chocolate flavor mixed with the smooth caramel—total crowd-pleaser.
I whipped this up once when friends dropped by and I was outta time. Now it’s my “panic but gotta impress” lifesaver.
Ingredients
- For the brownie base
- Dark chocolate: 70 g, brings that bold taste you want
- Butter: 115 g, salted makes everything pop
- Eggs: 2 large, room temp—easier to blend in
- Vanilla: 10 ml, real vanilla gets best flavor
- Coffee: 60 ml at room temp, it actually kicks up the chocolate
- Sugar: 200 g, sweet but not over the top
- Salt: 2.5 ml, just a pinch wakes up every bite
- All-purpose flour: 40 g, just enough so it holds without getting heavy
- Unsweetened cocoa powder: 60 g, good quality makes a difference
- For the caramel cheese swirl
- Caramel sauce: 120 ml, use store-bought or homemade, whatever’s good
- Egg: 1 large, keeps it all together
- Cream cheese: 225 g, super soft for smooth mixing
- Salt: 1.25 ml, takes down the sweetness a notch
- Vanilla: 5 ml, balances things out nicely
Step-by-Step Instructions
- Getting your pan ready:
- Start by heating your oven to 180°C. Grab a 23 or 25 cm tart pan with a removable bottom and spritz it with nonstick spray. Cut out a pie of parchment and lay it on the bottom. Sit the pan on a big baking tray so it’s easy to move around.
- Making the brownie base:
- In a microwave-safe bowl, mix the coffee, dark chocolate, butter, and sugar. Heat in 30-second bursts, stirring between each, until it’s all melted and smooth. Let that cool for 5 minutes. Toss in cocoa powder, stir so you don’t get lumps. Next, add eggs, vanilla, and salt—whisk like you mean it. Finally, gently fold in your flour until just mixed and no dry bits.
- Mixing the cheesy swirl:
- Whip up soft cream cheese until it’s fluffy, about half a minute. Blend in the caramel really well. Stir in the egg and vanilla until it’s nice and silky.
- Putting it all together & baking:
- Smooth almost all the brownie batter into your prepped pan, but leave out about 60 ml. Gently lay the caramel cream cheese mix over the top. Dot tiny blobs of your leftover brownie mix over that. Take a toothpick or thin knife and drag it all around to make pretty swirls. Bake for 22 to 28 minutes till it’s just puffed up and not wobbly in the middle. Let it cool right down before you pop it out.
Must-Know Tips
- Try it warm for gooey bites or cold if you want it firmer
- The marbled look matters as much as how it tastes
- Awesome to make ahead for the next day’s party
This dessert’s a total show-stealer at all my get-togethers. Every time I set it down, the room gets super quiet—everyone just digs in. The secret is mixing a little salt with the sweet so every forkful’s a win.
Storage
You can keep it at room temp for a full day. If you want it to last, stash it in the fridge and it holds up for four days. Pull it out half an hour before serving to get it soft again. For longer, just wrap slices tightly—plastic, then foil—and toss ’em in the freezer.
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Swaps and Tweaks
Hate coffee? No problem—swap in water or even brewed black tea for a twist. To make it gluten-free, use your favorite gluten-free flour mix with 1/4 tsp xanthan gum added. Out of caramel sauce? Dulce de leche gives it a deeper, richer vibe.
Serving Ideas
Wanna get fancy? Scoop some barely-sweet homemade whipped cream and pop a fresh mint leaf on top of each slice. A quick drizzle of more caramel on the plate gives it restaurant vibes. For crunchy-ice-cream fans, vanilla bean ice cream with a little salt does the trick.
Pro Tips
- Let all your stuff hit room temp for mixing like a pro
- Stop swirling once you get those cool marble lines
- The center should wobble just a touch but not look uncooked for perfect doneness
Frequently Asked Questions
- → Can I use a different pan?
Sure, a similar-sized round pan works great, but a removable-bottom pan gives the best presentation.
- → Can I swap homemade caramel for store-bought?
Definitely, store-bought caramel sauce saves time—just pick one that's rich and smooth.
- → How do I check if it's baked?
When the edges puff up and the middle looks set but slightly jiggles when shaken, it's done.
- → Can I add extra toppings?
Of course! Chocolate shavings, whipped cream, or caramel drizzles make it extra special.
- → Can I use water instead of coffee?
Yes, but water gives a milder flavor. Coffee enhances the chocolate richness without overpowering.