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Salted Caramel Brownie Cake

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Salted Caramel Brownie Cake
  • Prep 15 min
  • Total 1 hr 25 min
  • Servings 12
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This impressive open-sided brownie layer cake is filled with a quick and easy frosting made with cream cheese, caramel sauce and whipped cream.
Oct 24, 2017

Ingredients

  • 1 pkg (440 g) Betty Crocker™ Chocolate Chunk Brownie Mix
  • 8 oz (250 g) brick-style plain cream cheese
  • 3/4 cup (175 mL) thick caramel sauce, divided
  • 1/2 cup (125 mL) 35% whipping cream
  • 1/3 cup (75 mL) chopped toasted pecans
  • 1/4 tsp (1 mL) flaked sea salt

Steps

  • 1
    Preheat oven to 350˚F (180˚C). Line 15- x 10-inch (40 x 25 cm) rimmed baking sheet with parchment paper.
  • 2
    Prepare brownie mix according to package directions. Scrape into prepared pan; smooth top. Bake for 10 to 12 minutes or until only a few moist crumbs stick to cake tester when inserted into centre. Let cool completely. Remove parchment paper. Cut into three 10- x 5-inch (25 x 12 cm) rectangles; set aside.
  • 3
    Meanwhile, using electric mixer, beat together cream cheese and 1/2 cup (125 mL) caramel sauce until smooth. Using clean beaters and bowl, beat cream until stiff peaks form. Fold into cream cheese mixture.
  • 4
    Place 1 brownie cake layer on serving platter. Spread with one-third of cream cheese mixture. Repeat layers twice. Refrigerate for at least 1 hour or up to 24 hours.
  • 5
    Before serving, drizzle with remaining caramel and sprinkle with pecans and sea salt.

Expert Tips

  • Tip 1
    Substitute toasted walnuts or pistachios for pecans if desired.

Nutrition Information

270 Calories, 24g Total Fat, 3g Protein, 11g Total Carbs, 7g Sugars

Nutrition Facts

Serving Size: 12
Calories
270
Total Fat
24g
Cholesterol
60mg
Sodium
135mg
Total Carbs
11g
Dietary Fiber
0g
Sugars
7g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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