Vanilla Bean Cheesecake Fudge Brownies with Salted Caramel

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Vanilla Bean Cheesecake Fudge Brownies with Salted Caramel


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

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


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.

In large bowl, beat Brownie ingredients with whisk as directed on box until smooth. Pour batter into pan; spread evenly.

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.

Bake 40 to 45 minutes or until brownies pull away from sides of pan. Cool 10 minutes.

Spread caramel sauce over brownies. Sprinkle with sea salt. Cool completely, about 1 hour.

For bars, cut into 4 rows by 3 rows.

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2 Responses to “Vanilla Bean Cheesecake Fudge Brownies with Salted Caramel”

  1. 1
    Misty — January 4, 2013 @ 6:41 pm

    Dash all the resolutions and pass the brownies!

  2. 2
    Vanilla Bean Pods — January 14, 2013 @ 11:07 am

    Hi Angie. This is a fantastic recipe, and great fun to make with the kids. Thanks so much for posting it.

    All the best, Alex