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–+ servings
Cream Cheese Brownie Tart

Irresistible Cream Cheese Brownie Tart for Sweet Indulgence

Indulge in a creamy and fudgy Cream Cheese Brownie Tart, perfect for sweet cravings.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 6 oz Semi Sweet Baking Chocolate Feel free to swap for regular semi-sweet if needed.
  • 1/4 cup Room Temperature Coffee/Water Using coffee enhances the chocolate essence.
  • 1 cup Granulated Sugar Adjust quantity for desired sweetness.
  • 1/2 cup Butter (Salted) Best to use salted butter for optimal flavor.
  • 1 tsp Vanilla Extract Choose pure vanilla for the best results.
  • 1/4 cup Unsweetened Cocoa Powder Ensure using unsweetened to balance with sugar.
  • 3 Large Eggs Beat until pale yellow for best texture.
  • 1/4 tsp Kosher Salt Balances sweetness.
  • 3/4 cup All-Purpose Flour Can switch to a gluten-free blend.
For the Cream Cheese Swirl
  • 8 oz Very Soft Cream Cheese Avoid non-fat varieties for best consistency.
  • 1/2 cup Caramel Sauce Both homemade and store-bought options work beautifully.
  • 1 Large Egg No substitutes necessary.
  • 1 tsp Vanilla Extract Quality should match main batch.
  • 1/4 tsp Kosher Salt No substitutions needed.

Equipment

  • Tart Pan
  • microwave
  • Mixing bowl
  • whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350ºF (175ºC) and grease a tart pan lightly with butter, lining the bottom with parchment paper.
  2. In a microwave-safe bowl, combine coffee, chocolate, sugar, and butter. Microwave in 30-second intervals until melted, about 2-3 minutes. Let cool for 5 minutes, then stir in cocoa powder, beaten eggs, vanilla extract, and kosher salt. Gently incorporate flour until just combined.
  3. In a mixing bowl, whisk the cream cheese until smooth. Gradually mix in the caramel sauce. Stir in the additional egg, vanilla extract, and kosher salt.
  4. Pour the brownie batter into the tart pan, reserving ¼ cup. Spread the cream cheese mixture over the brownie, then dollop reserved brownie batter on top and swirl gently for a marbled effect.
  5. Bake for 22 to 28 minutes until set and slightly puffed. A toothpick inserted may come out with a few moist crumbs.
  6. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 34gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Ensure cream cheese is very soft before mixing for a smooth texture. Reserve about ¼ cup brownie batter for drizzling on top. Check baking for doneness around the 22-minute mark. Use a tart pan with a removable bottom for easy release.

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