Introduction

This Caramel Cream Cheese Brownie Tart combines rich chocolate brownie with a luscious caramel cream cheese swirl for a dessert that’s both elegant and comforting. Perfect for special occasions or whenever you want to impress with a decadent treat.

A round tart with two layers is shown, the bottom layer is dark brown with a cake-like texture, and the top layer is light tan with dark brown swirls creating a marbled pattern, positioned on a tall white cake stand in the center. To the left, there are three clear glasses filled with a white liquid and decorated with orange and green floral patterns, sitting on a white marbled surface. In the front left corner, four gold forks rest on three stacked white plates. On the right side, a white vase holds bright orange and red flowers, and next to it is a gold cake server and folded orange napkins. The background is plain black. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ ounces semi sweet baking chocolate
¼ cup room temperature coffee (or the same amount of water)
1 cup granulated sugar
½ cup butter (salted)
2 teaspoons vanilla extract
½ cup unsweetened cocoa powder
2 large eggs
½ teaspoon kosher salt
⅓ cup all-purpose flour
8 ounces very soft cream cheese (full-fat or reduced-fat, not no-fat)
½ cup caramel sauce (homemade or storebought)
1 large egg
1 teaspoon vanilla extract
¼ teaspoon kosher salt

Instructions

Step 1: Preheat the oven to 350ºF. Spray a 9 or 10-inch tart pan with a removable bottom with cooking spray. Line the bottom with a circle of parchment paper, then place the tart pan on a large baking sheet.
Step 2: For the brownie base, place the coffee (or water), chocolate, sugar, and butter in a medium microwave-safe bowl. Cook on high for 1 minute, then stir well. Continue cooking in 30-second intervals, stirring each time, until the butter and chocolate have melted and the mixture is smooth. Let it cool for 5 minutes.
Step 3: After cooling, stir in the cocoa powder. Whisk in the eggs, vanilla extract, and salt until well combined. Finally, stir in the flour and set aside.
Step 4: For the caramel cream cheese swirl, whisk the softened cream cheese until smooth and lighter in texture (about 30 seconds). Add the caramel sauce and mix thoroughly.
Step 5: Add the egg, vanilla extract, and salt to the cream cheese mixture. Stir until fully combined.
Step 6: Pour the brownie batter into the prepared tart pan, reserving about ¼ cup of the batter. Spread the cream cheese caramel mixture evenly over the brownie batter.
Step 7: Dollop the reserved brownie batter over the cream cheese layer. Using a skewer or sharp knife, swirl the tart gently to create a marbled effect.
Step 8: Bake for 22 to 28 minutes, until the tart is slightly puffed and set but not jiggly.
Step 9: Let the tart cool to room temperature. Remove from the pan before serving.
Step 10: Serve with a dollop of whipped cream and a sprig of mint. For an extra touch, drizzle additional caramel sauce on top.

Tips & Variations

Use coffee instead of water to enhance the chocolate flavor without adding a strong coffee taste.
For a fudgier texture, slightly underbake the tart and let it set as it cools.
Try adding chopped nuts or chocolate chips to the brownie batter for extra texture.
Homemade caramel sauce can be substituted with store-bought to save time.

Storage

Store the tart in an airtight container in the refrigerator for up to 4 days. For best flavor and texture, allow it to come to room temperature before serving. Reheat gently in a low oven if preferred warm.

How to Serve

A round tart with two distinct layers is shown on a white cake stand against a white marbled texture. The bottom layer is thick and dark brown with a rough, crumbly texture that forms the tart base and sides, rising about a third of the tart’s height with a fluted edge. The top layer is creamy beige with darker brown swirls creating a marbled pattern that covers the entire surface, giving a smooth and glossy finish. The tart crust edge is golden-brown, slightly raised above the creamy top layer, highlighting the contrast between the dark base and the light swirled topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute semi-sweet baking chocolate with dark or milk chocolate, but it may alter the sweetness and intensity of the tart.

Is it possible to make this tart ahead of time?

Absolutely. You can prepare and bake the tart a day in advance. Keep it refrigerated and bring it to room temperature before serving for the best taste and texture.