Description

These indulgent Milky Way Caramel Cheesecake Brownies combine three beloved desserts in one spectacular treat. A rich, fudgy brownie base is topped with creamy cheesecake studded with chopped Milky Way pieces that melt into pockets of caramel and nougat throughout. Finished with a drizzle of caramel sauce and melted chocolate, these impressive brownies look complex but are surprisingly simple to make. They’re perfect for using up leftover Halloween candy and actually taste even better after chilling overnight!

Ingredients

Scale

1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon salt
1 cup semi-sweet chocolate chips
16 ounces (2 packages) cream cheese, softened
¾ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
12 fun-size Milky Way bars (or 24 mini bars), chopped
⅓ cup caramel sauce (store-bought or homemade)
¼ cup chocolate chips, melted
Extra chopped Milky Way pieces for garnish (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
Chop the Milky Way bars into small ½-inch pieces, setting aside some for topping.
In a medium saucepan, melt butter over medium-low heat. Remove from heat and whisk in 2 cups sugar until well combined.
Add 4 eggs one at a time to the butter mixture, whisking well after each. Stir in 1 tablespoon vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, and salt.
Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
Fold 1 cup chocolate chips into the brownie batter.
Spread about ¾ of the brownie batter into the prepared pan, reserving the rest for the top layer.
In a large bowl, beat softened cream cheese and ¾ cup sugar with an electric mixer until smooth and creamy, about 2 minutes.
Add 2 eggs one at a time to the cream cheese mixture, beating well after each. Stir in 1 teaspoon vanilla extract.
Fold about ¾ of the chopped Milky Way pieces into the cheesecake mixture.
Pour the cheesecake mixture over the brownie layer, spreading evenly to the edges.
Dollop the remaining brownie batter by spoonfuls over the cheesecake layer and swirl gently with a knife.
Sprinkle remaining Milky Way pieces over the top.
Bake for 40-45 minutes, until center is just set and a toothpick comes out with a few moist crumbs.
Cool completely in the pan on a wire rack, then refrigerate for at least 2 hours or overnight.
Once chilled, lift the brownies out using the parchment overhang and place on a cutting board.
Drizzle with caramel sauce and melted chocolate, then sprinkle with additional Milky Way pieces if desired.
Cut into squares using a sharp knife, wiping the blade between cuts for neat slices.

Notes

Make sure your cream cheese is fully softened to room temperature to avoid lumps in the cheesecake layer
For perfect layers, allow the brownie batter to set slightly before adding the cheesecake layer
For clean cuts, chill the brownies thoroughly and run your knife under hot water between slices
These brownies can be made up to 3 days in advance and stored in the refrigerator
For different variations, try using Snickers (for a nutty version) or Three Musketeers in place of Milky Way bars
When using caramel sauce for drizzling, a thicker sauce works best for prettier presentation

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: per brownie
Calories: 420
Sugar: 38g
Sodium: 220mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg

Keywords: milky way brownies, caramel cheesecake brownies, candy bar brownies, layered chocolate dessert, cheesecake swirl brownies, halloween candy dessert, milky way dessert, caramel chocolate cheesecake bars