Salted Caramel Brownie Cake

Name: Salted Caramel Brownie Cake
Prep time: 15 min
Total time: 1 h 25 min
Yield: 12
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

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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.